At least five (5) years of progressive experience in professional kitchen operations.
Proven experience as a Head Chef or Senior Sous Chef in a luxury safari lodge, five-star hotel, boutique hotel, or comparable high-end hospitality establishment.
Relevant qualification in Culinary Arts, Food Production, Hotel Management, or a related field.
Strong expertise in international cuisine, menu development, food preparation, and presentation.
Demonstrated experience managing and supervising kitchen teams.
Proven ability to organise kitchen operations and establish effective inventory and storeroom controls.
Strong knowledge of food costing, stock management, purchasing, portion control, and wastage reduction.
Good understanding of food hygiene, food safety standards, and HACCP principles.
Relevant food safety training or certification will be an added advantage.
Strong leadership, organisational, interpersonal, and communication skills.
High levels of integrity, discipline, accountability, and attention to detail.
Ability to work under pressure and deliver consistently high standards.
Willingness and ability to live and work in a remote safari lodge environment.
Immediate availability or ability to report within a short period will be an added advantage.
Employer closing dateNot provided
GoKazini listing ends5 Dec 2026
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5 December is when this listing ends on GoKazini. The employer may stop accepting applications before then, so apply soon.
GK
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