Boutique Lodge Executive Chef - Lead & Launch the Kitchen

Wild Dreams Hospitality; Limpopo; On-site; ZAR 223,000 - 246,000; Full time

Benefits offered by this job

Live-in accommodation

Meals on duty

Uniforms supplied

Job summary

Wild Dreams Hospitality in Limpopo seeks an Executive/Senior Sous Chef to build a kitchen operation from the ground up at a remote boutique lodge. You will set standards for a new property and run a focused, high-quality kitchen with a small team.

The role demands leadership, menu development, HACCP compliance, cost control, and mentoring junior staff, with live-in accommodation and meals on duty.

Qualifications

• Executive/Senior Chef experience in boutique lodge or luxury hospitality.
• Strong menu development and food costing skills.
• Knowledge of HACCP and food safety compliance.
• Stock control, ordering and supplier management experience.
• Ability to work in a remote, small-team environment.
• Proven leadership and staff training ability.
• Experience mentoring junior kitchen staff.

Responsibilities

• Oversee all meal preparation, presentation and quality across the lodge.
• Develop and refresh menus in line with the lodge's style and guest profile.
• Manage food costing, supplier relationships and kitchen budgets.
• Maintain HACCP and food safety standards throughout the kitchen.
• Train and mentor the Sous Chef and kitchen assistants.
• Plan and execute kitchen operations for events and private dining.
• Report on kitchen equipment and maintenance needs.
• Contribute to pre-opening setup and training ahead of launch.

Skills

Executive/Senior Chef experience

Menu development

Food costing

HACCP knowledge

Stock control

Supplier management

Remote/small-team environment

Leadership & training

Mentoring juniors

Job description

Wild Dreams Hospitality in Limpopo seeks an Executive/Senior Sous Chef to build a kitchen operation from the ground up at a remote boutique lodge. You will set standards for a new property and run a focused, high-quality kitchen with a small team.

The role demands leadership, menu development, HACCP compliance, cost control, and mentoring junior staff, with live-in accommodation and meals on duty.