Hoedspruit: Executive Chef Hoedspruit posted by Cedar Wood Recruitment

About the Role

We are seeking an exceptional Executive Chef to lead and elevate our culinary offering across the guest experience at our luxury safari lodge in Hoedspruit, South Africa. As a senior leader, you will be responsible for delivering outstanding cuisine while managing the full operational demands of a luxury kitchen environment.

Key Responsibilities

• Lead the overall culinary direction and daily operation of the kitchen.

• Design and execute sophisticated, seasonal and beautifully presented menus aligned with a luxury guest experience.

• Deliver exceptional breakfast, lunch and dinner service, including tasting menus, bush dinners, private dining and special guest requests.

• Ensure all menus include thoughtful vegetarian and/or vegan options and can be adapted to dietary requirements and food allergies where needed.

• Oversee food preparation, plating, presentation and consistency to the highest standard across every service.

• Maintain excellent food quality, flavor balance, creativity and attention to detail at all times.

• Manage and mentor the kitchen team, fostering professionalism, discipline, teamwork and continued development.

• Supervise stock control, ordering, supplier relationships, monthly stock takes and food cost management.

• Ensure strict adherence to hygiene, food safety and kitchen cleanliness standards.

• Drive sustainability in the kitchen through careful use of ingredients, reduced waste and, where possible, the use of locally sourced products.

• Manage specialised kitchen requirements, including kosher food preparation protocols when applicable.

• Work closely with lodge management to align the culinary experience with the overall guest offering and brand standard.

• Maintain calm, decisive leadership under pressure while ensuring an inspired and positive kitchen culture.

Requirements

Formal chef qualification from a recognized culinary institution.

Strong preference for candidates qualified through the Institute of Culinary Arts (ICA) or the Prue Leith Culinary Institute.

Minimum 5–8 years’ senior culinary experience, with at least 2–3 years in a head chef or executive chef capacity.

Proven experience in a luxury lodge, boutique hotel, private villa, or high-end fine-dining environment.

Strong knowledge of classical techniques, modern plating, tasting menus and refined guest service.

Sound knowledge of kitchen administration, food costing, stock control and supplier management.

Excellent leadership, communication and team development skills.

Strong knowledge of food safety, hygiene and kitchen compliance.

Qualifications

No qualifications mentioned in the original job description.