• Culinary Arts Diploma or relevant professional chef certification.
• HACCP or Food Safety certification (advantageous).
• Leadership or kitchen management training beneficial.

Experience

• 3–5+ years professional kitchen experience.
• At least 1–2 years in a senior role such as Chef de Partie or Junior Sous Chef.
• Experience in hotels, restaurants, or lodges preferred.

Skills & Competencies

• Strong cooking skills across multiple stations.
• Ability to lead, supervise, and mentor staff.
• Excellent time management and organisational abilities.
• Solid understanding of food cost, wastage control, and stock procedures.
• Ability to work calmly under pressure.

Personal Attributes

• Passionate about culinary excellence.
• Reliable, disciplined, and proactive.
• Creative with strong attention to detail.
• Team-oriented with strong communication skills.
• Able to adapt to fast-paced kitchen environments.

• Culinary Arts Diploma or relevant professional chef certification.
• HACCP or Food Safety certification (advantageous).
• Leadership or kitchen management training beneficial.

Experience

• 3–5+ years professional kitchen experience.
• At least 1–2 years in a senior role such as Chef de Partie or Junior Sous Chef.
• Experience in hotels, restaurants, or lodges preferred.

Skills & Competencies

• Strong cooking skills across multiple stations.
• Ability to lead, supervise, and mentor staff.
• Excellent time management and organisational abilities.
• Solid understanding of food cost, wastage control, and stock procedures.
• Ability to work calmly under pressure.

Personal Attributes

• Passionate about culinary excellence.
• Reliable, disciplined, and proactive.
• Creative with strong attention to detail.
• Team-oriented with strong communication skills.
• Able to adapt to fast-paced kitchen environments.

• National Diploma or Certificate in Professional Cookery, Culinary Arts, or Hospitality Management.
• Additional training in Food Safety and Hygiene (advantageous).

Experience:

• Minimum 5–7 years of professional kitchen experience, with at least 2–3 years in a Senior Sous Chef or Junior Sous Chef role at a 5-star lodge, boutique hotel, or fine dining establishment.
• Proven experience in African or lodge-style cuisine, including bush dining and outdoor catering.
• Strong background in menu development, cost control, and kitchen management.

Skills and Competencies:

• Excellent culinary and plating skills with strong attention to detail.
• Strong leadership, communication, and team development abilities.
• Knowledge of local and international cuisine trends.
• Good organizational and time management skills.
• Proficiency in stock control systems and kitchen administration.
• Ability to work under pressure and adapt to changing environments.

Personal Attributes:

• Passion for food, creativity, and innovation.
• Professional, calm, and positive attitude under pressure.
• Team-oriented with strong interpersonal skills.
• Commitment to sustainability and local sourcing.
• Willingness to live and work in a remote lodge environment.