Our client is seeking a passionate and creative Head Chef to lead their culinary team and deliver exceptional dining experiences that reflect the essence of Botswanas rich culture and flavours. The boutique hotel offers a luxurious retreat featuring elegant rooms, conferencing facilities for up to 500 guests, a sophisticated restaurant, three vibrant bars, and expansive grounds for events. 

Job Summary

The Head Chef will oversee all culinary operations for the hotels restaurant, three bars, and event catering services, ensuring high-quality, innovative, and consistent food offerings. This role requires a culinary visionary with strong leadership skills, a flair for creating memorable dining experiences, and expertise in managing high-volume kitchen operations for both intimate dining and large-scale events.

 Key Responsibilities

• Menu Development: Design and implement creative, seasonal menus for the restaurant, bars, and events, incorporating local ingredients and Botswanas culinary heritage while catering to diverse guest preferences.

• Kitchen Management: Oversee daily kitchen operations, including food preparation, presentation, and quality control, ensuring consistency and excellence across all dining outlets.

• Event Catering: Plan and execute catering for conferences and events for up to 500 guests, as well as smaller gatherings on the hotels vast grounds, ensuring tailored and high-quality culinary offerings.

• Team Leadership: Recruit, train, and manage kitchen staff, fostering a collaborative and efficient work environment while maintaining high standards of performance and hygiene.

• Inventory & Cost Control: Manage food inventory, procurement, and supplier relationships to ensure quality and cost-effectiveness while minimizing waste.

• Compliance & Safety: Ensure adherence to food safety, sanitation, and health regulations, maintaining a clean and safe kitchen environment.

• Guest Experience: Collaborate with the restaurant and events team to deliver exceptional dining experiences, accommodating special dietary needs and guest feedback.

• Budget Management: Work with the General Manager to develop and manage the kitchen budget, optimizing food costs while maintaining quality.

• Innovation & Trends: Stay updated on culinary trends and introduce innovative techniques and dishes to enhance the hotels dining reputation.

Qualifications & Skills:

• Culinary degree or equivalent professional training from a recognized institution.

• Minimum of 5 years of experience as a Head Chef or Executive Chef in a high-end restaurant, hotel, or catering environment.

• Proven expertise in managing high-volume catering for events, preferably for up to 500 guests.

• Strong knowledge of local and international cuisines, with an emphasis on incorporating Botswanas flavours and ingredients.

• Exceptional leadership and team management skills, with experience in training and motivating kitchen staff.

• Strong organizational skills and ability to manage multiple tasks under pressure.

• Excellent understanding of food cost control, inventory management, and kitchen budgeting.

• Proficiency in food safety standards and regulations (e.g., HACCP).

• Creativity and passion for delivering visually appealing and flavourful dishes.

• Excellent communication skills to collaborate with front-of-house teams and engage with guests.

• Experience in a luxury or boutique hotel setting is an advantage.

 Key Competencies

        Culinary creativity and attention to detail.

        Ability to thrive in a fast-paced, high-pressure environment.

        Strong problem-solving and decision-making skills.

        Cultural awareness and adaptability to Botswanas hospitality and culinary landscape

To apply – please forward your current CVs, a cover letter highlighting your culinary experience and vision, certified true copies of educational certificates, transcripts and three professional references.

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