Hoedspruit: Executive Chef Hoedspruit posted by HotelJobs

Executive Chef Location: Hoedspruit, South Africa Department: Kitchen / Culinary Reports to: General Management / Lodge Management We are now seeking an exceptional Executive Chef to lead and elevate our culinary offering across the guest experience. This is a senior leadership role for a highly skilled, refined and creative chef who understands luxury hospitality, world-class food presentation, and the discipline required to maintain consistently exceptional standards. The ideal candidate will have a strong fine-dining background, formal culinary qualifications, and proven experience in high-end luxury lodges, boutique hotels, or acclaimed restaurants. Preference will be given to candidates trained at the Institute of Culinary Arts (ICA) or the Prue Leith Culinary Institute, with additional preference for chefs who have worked in 5 Star Lodge environments. This role requires a chef who can deliver outstanding cuisine while also managing the full operational demands of a luxury safari kitchen environment, including daily menu development, dietary management, kitchen team leadership, cost control, stock management, procurement, hygiene compliance and guest-centric service delivery. The kitchen operation includes breakfast, lunch and dinner service, tasting menus, bush dinners, snack platters, sundowner snacks, vegetarian and vegan options, dietary adjustments, kosher kitchen requirements, stock take responsibilities and local sourcing expectations. 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. Lodges internal kitchen role documents emphasize professionalism, presentation, sustainability, teamwork and development as core expectations. Supervise stock control, ordering, supplier relationships, monthly stock takes and food cost management. The executive chef handover document explicitly references purchase orders, supplier coordination, invoice tracking and month-end stock take responsibilities. 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. Local sourcing and waste reduction are explicitly built into the kitchen performance expectations. 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. Minimum 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 58 years senior culinary experience, with at least 23 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. Ability to work flexible hours, weekends and public holidays in a remote luxury hospitality environment. Preferred Candidate Profile We are looking for a chef who is: highly polished, creative and disciplined; passionate about exceptional produce, flavour and presentation; calm and solutions-driven under pressure; confident in leading a team while maintaining a respectful and professional kitchen culture; capable of balancing culinary artistry with strong operational control; committed to consistency, refinement and guest delight in every service. Salary and benefits: Salary is Negotiable, Live in position with Provident fund Application Instructions Interested candidates should submit a detailed CV; a portfolio of food copies of culinary qualifications; contactable references;