Location: Mozambique

Company Overview:
The strength of the company is built on remarkable people who give passionately to their roles, work tirelessly, place the guest experience at the core of their daily focus, and care for the sustainability of surrounding communities and the environment. Every individual contributes to the overall success and impact of the business, regardless of role or function. Team members are selected with care as they represent the strength and future of the company.

Key Outputs:

• Kitchen hygiene standards maintained at Benguerra Island Lodge
• Training of chefs and implementation of kitchen standards
• Correct chemicals and sufficient cleaning materials consistently available
• Food presentation aligned with Styling Guide
• Awareness of current food trends and standards
• Delivery of creative beach banqueting according to Food Styling Guide
• Proactive maintenance of kitchen facilities and equipment
• Strong communication with chefs, HODs, Lodge Manager, and suppliers
• Accurate stock controls and stock rotation
• Administration and personnel files maintained according to GM requirements
• Oversight of all food orders, storerooms, fridges, and deep freezers
• Daily management and processing of leftovers
• Vehicles and containers transporting food maintained in spotless condition
• Checklists for all items dispatched to camps maintained and followed
• All food served to guests checked for quality and presentation
• Restricted kitchen access; only kitchen staff, Executive Chef, and GM permitted entry
• All fridges, freezers, and storerooms secured and monitored
• Meals and platters prepared and presented fresh, at the last possible moment
• Quality and quantity of snacks for activities checked and approved
• Island banqueting, drink stops, and picnics organized with checklists
• Rain management plan implemented
• Canteen organized and maintained
• Positive interaction with guests, Food Fundis, and other chefs encouraged; feedback invited and shared
• Discipline, fairness, and role-model leadership upheld
• Teamwork actively promoted
• Flexible, approachable, and supportive environment maintained
• Special dietary needs of guests identified and accommodated
• Emergency food reserves maintained for crisis situations
• Managers and butlers briefed daily on all dishes and ingredients
• Supplier pricing monitored
• Food presentation aligned with lodge-specific food identity
• Oversight of kitchen smalls, crockery, and equipment
• Month-end administration completed accurately
• Skills matrix maintained according to staff level
• Group and wedding menus executed in line with brand standards
• Focus on local procurement and regional food stories within food strategy
• Training, workshops, and team-building initiatives implemented
• Development of canteen standards ensured

Skills Required:

• Excellent communication skills with guests and staff
• Computer literacy, including Microsoft Outlook and Excel
• Work standard exceeding lodge requirements
• Strong organizational ability
• Lateral thinking and initiative
• Commitment to world-class hospitality and service standards
• Integrity, honesty, proactivity, and drive
• Clear career ambitions

Knowledge Required:

• Hospitality and food trends
• Local communities and country context
• Company structure and objectives
• Valid driver’s license
• Previous Experience Required:
• Experience in the service industry, particularly in guest and staff relations
• Minimum 3+ years relevant experience in a 5-star lodge or hotel
• Strong passion for creating exceptional food

Personal Characteristics:

• Strong interpersonal skills and team player
• Attention to detail and initiative
• Diligence and self-motivation to meet deadlines
• Willingness to share knowledge, teach, and inspire others
• Strong leadership and ability to lead by example

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Location: Botswana

Company Overview
The company is built on the strength of remarkable people who give passionately to their roles, work tirelessly, and place the guest experience at the core of daily focus while caring deeply about the sustainability of communities and the environment. Every individual contributes significantly to success and impact on the world, regardless of role or function. For this reason, team members are selected carefully, as they are the strength and future of the company.

Position Overview

An experienced and creative Executive Chef is required to oversee the kitchen at Sandibe Okavango Safari Lodge. This senior-level role involves leading and training all chefs, ensuring consistent delivery of high-quality cuisine, catering for special dietary needs, and upholding brand food standards at all times. The position requires independence, innovation, and proven experience in luxury lodges or villas within Africa.

Key Outputs
Administration

• Cost management oversight.
• Ordering and purchasing with consideration of remote logistics.
• Strong knowledge of products, local suppliers, pricing, and stock levels.
• Monthly stock takes and reporting of broken, unsafe, or unusable equipment.
• Submission of monthly reports to Chef Trainer and Lodge Manager.
• Preparation of kitchen rosters, schedules, and accurate personnel administration.

Food Safety & Hygiene

• Consistent adherence to hygiene standards and dietary requirements.
• Maintenance of cold chain integrity.
• Strict compliance with HACCP principles.
• Adequate stock of cleaning materials and safe use of chemicals.
• Proper storage and labelling of food items.
• Preventative maintenance with strong stock rotation controls.
• Cleanliness of vehicles and containers used for food transport.
• Restricted kitchen access and proper key accountability.
• Compliance with safety procedures and grooming standards for kitchen staff.

Menu Planning & Execution

• Preparation of 7-day menus aligned with Food Styling Guide and approved by Food Fundi.
• Review of staffing levels to balance guest service, operational needs, and financial objectives.
• Active involvement in menu development and accurate dish costing.
• Creation of decorative food presentations and displays.
• Assurance of consistent quality, correct handling, and temperature of all food.
• Maintenance of equipment in compliance with Botswana health standards and international food operation guidelines.
• Promotion of local suppliers and “farm-to-fork” practices.
• Effective control of wastage.
• Training and implementation of kitchen standards.
• Alignment with current food trends and global cuisines.
• Delivery of consistently high food scores (95%+).
• Regular checks of all food services, including buffets and game-drive snacks.
• Creative bush banqueting, picnics, and drink stops with proper checklists.

Staff Management

• Role model for discipline, fairness, and professionalism.
• Training, motivation, and development of all kitchen staff to maintain world-class standards.
• Coaching in recipe preparation and cuisine innovation.
• Clear performance standards with consistent monitoring and feedback.
• Delegation of responsibilities to encourage growth and accountability.
• Comprehensive training in health, hygiene, and hospitality service.
• Staff encouraged to attend workshops, training exchanges, and upskilling opportunities.
• Compliance with company operational standards and policies for discipline and performance management.
• Consistent updates to staff regarding lodge operations and organizational initiatives.

Guest Experience

• Active guest engagement to understand dietary needs and enhance overall experience.
• Creative bush dining experiences aligned with brand food concepts.
• Responsiveness to guest feedback, handling of complaints, and proactive improvement of service.
• Commitment to consistently exceeding guest expectations in food quality, presentation, and service.

Skills Required

• Excellent spoken and written English; basic Setswana is advantageous.
• Strong communication skills with both guests and staff.
• High standards of culinary work, exceeding lodge expectations.
• Strong organizational ability, initiative, and lateral thinking.
• Adherence to world-class hospitality and service standards.
• Honesty, integrity, proactivity, and ambition.
• Computer literacy.

Knowledge Required

• Hospitality and service industry practices.
• Environmental awareness.
• Local communities and cultural context.
• Botswana food philosophy.
• Organizational knowledge and conservation ethos.
• Previous Experience Required
• Minimum of 5 years’ experience as an Executive Chef in 5-star establishments.
• Degree or diploma in culinary arts from a recognized institution.
• Proven passion for creative, world-class cuisine.
• Demonstrated ability to lead diverse teams in remote settings.
• Preference for Batswana candidates.

Personal Attributes

• Exceptional organizational skills with perseverance and patience.
• Ability to perform under pressure.
• Enthusiastic about working with people and sharing knowledge.

Terms & Conditions

• Permanent, live-in position.
• Medical and travel allowances provided in line with policy.
• The right not to make an appointment is reserved.

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Location: Botswana

Description

This organization is built on the strength of remarkable people who give passionately to their roles, work tirelessly, keep the guest experience at the core of daily focus, and prioritize the sustainability of communities and the environment. Every team member makes a significant difference to overall success and contribution to the world, regardless of role or function. Individuals are selected with great care—they are the strength and the future of the company. A senior-level Executive Chef is required to oversee the kitchen for a luxury lodge in the Okavango Delta. The role involves supporting and training all chefs, assisting with special dietary needs, and ensuring brand standards are consistently maintained. The successful candidate should be comfortable working independently and have experience in luxury lodges or villas in other African settings.

Key Outputs
Administration

• Manage cost control for the kitchen.
• Oversee all ordering and purchasing, considering remote locations and logistics.
• Maintain knowledge of products, local suppliers, prices, and current stock levels.
• Conduct monthly stock takes.
• Report on broken, unusable, or unsafe equipment.
• Provide monthly reports to the Chef Trainer and Lodge Manager.
• Maintain accurate kitchen rosters, schedules, and personnel files as per Lodge Manager’s requirements.

Food Safety & Hygiene

• Maintain strict hygiene standards at all times.
• Adhere to all dietary requirements.
• Ensure cold chain is maintained.
• Follow HACCP principles.
• Keep correct chemicals and sufficient cleaning materials in stock.
• Correctly store and label all food items.
• Apply good stock control and stock rotation.
• Ensure spotless vehicles and containers transporting food to camps.
• Keep fridges, freezers, and storerooms locked or keys with an accountable chef.
• Enforce all applicable safety procedures for kitchen and butler staff.
• Maintain grooming and hygiene standards for all kitchen staff.
• Restrict kitchen traffic to kitchen staff, Executive Chef, and Lodge Manager only.

Menu Planning & Execution

• Develop a 7-day menu according to the Food Styling Guide and have it approved by the Food Fundi.
• Review staffing levels to meet guest service, operational needs, and financial objectives.
• Maintain updated and accurate costings for all dishes.
• Determine food presentation and create decorative displays.
• Ensure compliance with food handling and sanitation standards.
• Maintain all kitchen equipment in working order in accordance with local health regulations and operational standards.
• Ensure products are prepared consistently and meet appearance/quality standards.
• Coordinate with procurement to acquire goods and services, prioritizing local suppliers in line with the “Farm to Fork” concept.
• Control wastage and monitor food cost reports to optimize efficiency without compromising guest satisfaction.
• Review guest feedback regularly to maintain a minimum 95% food score.
• Inspect all food before it reaches guests.
• Check buffets and meals at each camp at least three times per week.
• Prepare meals and platters fresh and at the last moment for service.
• Monitor quality and quantity of snacks for game drives.
• Maintain checklists for bush banqueting, drink stops, and picnics.
• Keep up to date with global food trends and world cuisines.

Staff Management

• Uphold discipline and fairness; act as a role model.
• Train, develop, and motivate kitchen staff to meet and exceed standards.
• Teach recipes and preparation techniques while encouraging constant improvement.
• Provide a positive work environment and counsel staff as needed.
• Direct day-to-day kitchen operations and fill in for staff where necessary.
• Set clear performance standards and monitor staff performance.
• Ensure all staff are guest-focused and trained in health, hygiene, and their specific responsibilities.
• Facilitate attendance at training workshops and skills exchanges.
• Enforce disciplinary procedures and ensure proper documentation.
• Keep staff informed of lodge updates.

Guest Engagement

• Interact with guests to obtain feedback on food quality, presentation, and service.
• Address guest issues and complaints promptly.
• Meet guests upon arrival and during their stay to discuss special dietary needs and enhance the guest experience.
• Create innovative bush banqueting experiences according to the Food Styling Guide.
• Review guest satisfaction results and identify improvement areas.

Skills Required

• Proficiency in spoken and written English; basic Setswana an advantage.
• Strong communication skills with guests and colleagues.
• Work standard exceeding lodge requirements.
• Excellent organizational ability.
• Lateral thinking and initiative.
• Commitment to world-class hospitality and service standards.
• Honesty, integrity, and a proactive, driven nature.
• Computer literacy.

Knowledge Required

• Hospitality operations.
• Environmental awareness.
• Knowledge of surrounding communities.
• Understanding of Botswana’s food philosophy.
• Awareness of company and foundation initiatives.

Previous Work Experience Required

• Experience in 5-star hospitality establishments.
• Minimum 5 years’ relevant experience as an Executive Chef.
• Passion for creating exceptional food.
• Degree or diploma in culinary arts from a recognized institution.
• Batswana candidates will be given preference.

Click Go Apply to apply online!

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