At least five (5) years of progressive professional kitchen experience, including substantial experience in senior culinary leadership.
Proven experience as a Head Chef, Executive Chef or Senior Sous Chef in a luxury safari lodge, five-star hotel, luxury resort or comparable high-end hospitality establishment.
A strong track record of managing and leading professional kitchen teams in demanding hospitality environments.
Relevant professional qualification in Culinary Arts, Food Production, Hotel Management or a related discipline.
Exceptional knowledge of international cuisine, menu development, food preparation techniques and presentation.
Demonstrated ability to manage kitchen operations, establish effective systems and maintain high operational standards.
Strong expertise in food costing, budgeting, purchasing, inventory management, stock reconciliation and wastage control.
Proven ability to organise and manage food storerooms and implement effective stock accountability procedures.
Sound knowledge of international food safety standards, hygiene practices and HACCP principles.
Strong leadership, staff development, communication and interpersonal skills.
High levels of integrity, discipline, accountability, attention to detail and professionalism.
Demonstrated ability to work under pressure while maintaining exceptional culinary and operational standards.
Ability and willingness to live and work in a remote safari lodge environment.
International hospitality experience and exposure to multicultural teams will be an added advantage.
Immediate availability or ability to relocate and report within a reasonable period will be an advantage.
Employer closing dateNot provided
GoKazini listing ends10 Dec 2026
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10 December is when this listing ends on GoKazini. The employer may stop accepting applications before then, so apply soon.
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