Ehlanzeni: Executive Chef – Luxury Private Lodge posted by C & G Hospitality Recruitment T/A Hotelrecruiters

About the Role

We are seeking an exceptional Executive Chef to join our luxury private lodge estate in the Sabi Sands Kruger region. As the strategic lead for all culinary operations, you will be responsible for designing and implementing seasonal menus, managing kitchen logistics, and ensuring exceptional quality and consistency across all food services.

Key Responsibilities

• Menu Engineering & R&D: Design, cost, and implement seasonal, avant-garde menus.
• Conduct continuous research into global culinary trends to ensure the offering remains competitive and world-class.
• End-to-End Kitchen Management: Direct all phases of food production, from raw material reception to final plating.
• Ensure the kitchen functions as a high-precision unit during peak service periods.
• Financial & Budgetary Control: Full accountability for the culinary P&L.
• Conduct weekly stocktakes, variance analysis, and implement corrective actions for any margin slippage.
• Quality Assurance & Standardisation: Develop and enforce strict Standard Operating Procedures (SOPs) for every dish.
• Conduct daily line checks to guarantee consistency in taste, temperature, and visual presentation.
• Strategic Procurement: Negotiate with high-end niche suppliers for specialty ingredients.
• Manage cold chain logistics to ensure zero compromise on freshness for a remote or high-demand location.
• Human Capital Development: Implement a rigorous training regime for the brigade.
• Handle performance reviews, disciplinary procedures, and skill-gap training to maintain a 5-star service culture.
• Hygiene & Compliance: Act as the primary custodian of the Food Safety Management System (FSMS).
• Ensure the kitchen is “audit-ready” at all times, exceeding HACCP and local health department requirements.

Requirements

• Professional Qualification: A formal 3-year Culinary Degree or Advanced Diploma (e.g., City & Guilds or equivalent).
• Direct Industry Experience: 10 years in professional kitchens, with a mandatory 5-year tenure in a senior leadership role (Executive Chef or Executive Sous) within the ultra-luxury or private estate sector.
• Financial Expertise: Proven ability to manage multi-million-rand food budgets and complex procurement software (e.g., Micros, Materials Control).
• Technical Proficiency: Mastery of diverse culinary disciplines including Sous-vide, pastry, butchery, and molecular gastronomy.

Salary & Benefits

Not specified in the original job description.