Executive Chef

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

This is a boutique lodge, with a small kitchen brigade including a Sous Chef and kitchen assistants. The role suits a chef who can build a kitchen operation from the ground up, set the standard for a new property, and run a focused, high-quality kitchen in a remote setting.

Core Criteria:

• Proven experience as an Executive Chef or Senior Sous Chef in a boutique lodge or luxury hospitality setting
• Strong menu development and food costing skills
• Working knowledge of HACCP and food safety compliance
• Solid understanding of stock control, ordering and supplier management
• Comfortable working in a remote, small-team environment
• Strong leadership and staff training ability
• Experience training or mentoring junior kitchen staff

Core 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

On Offer:

• Salary: R20,000 to R22,000 per month
• Live-in position, accommodation and meals on duty included
• Uniforms supplied