South Africa: Executive Chef posted by Bright Placements

We have the following vacancy: 1 x Executive chef over seeing two lodges, (12 rooms x 24 guests) and (6 rooms x 12 guests) Requirements and responsibilities: · Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating). · Cost control, waste reduction, and ordering efficiency. · Procurement & stock control with limited deliveries. Planning essential. · Controlling the departmental budget by staying within the budget or motivating reasons for going over budget. · Ensure that stock rotation is adhered to. · Month end stock take, together with the stock controller. · Team leadership of multi-cultural kitchen staff and trainees. · Menu planning aligned with lodge budgets and guest expectations. · Training and mentoring of junior chefs, interns, and all kitchen staff. · Scheduling, delegation, and performance management. · Calm under pressure, organized, and solution driven. · Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.). · Passion for sustainability and local sourcing is often highly valued. · Experience with special diets (vegan, gluten-free/celiac disease , etc.). · Computer literacy – Excel for stock control, menu costing and Plus point. · Training and mentorship experience and staff development programs · Ensure that discipline is maintained in your department. · Handle all disciplinary issues in conjunction with the Resident Manager. · Visit Camps at least twice a week and see that standards are being kept up. · Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh. · Draw up leave roster for the staff in your department. · Performance management: monitor staff performance and provide feedback. · Ensure kitchen equipment faults are reported to the maintenance manager. · Valid driver’s licence and able to drive at night between camps when required · Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution. · City & Guilds or equivalent certification preferred. · Minimum 5–7 years’ professional kitchen experience, with at least 3 years in a senior or executive chef role. · Valid Food Safety/Hygiene Certificate (HACCP knowledge essential). · High personal hygiene and presentation standards. · Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation • Accommodation – Position is live in. • Full package to be discussed on interview. • Compulsory provident fund of 5% (CTC) • Uniform and Meals included. • 7 consecutive days off per month & 21 consecutive days annual leave • Contactable references of at least 3 managers – portfolio photo of authenticity will be verified.