Executive Chef

Craven Cottage CC; Mpumalanga; On-site; ZAR 600,000 - 900,000; Full time

Job summary

Craven Cottage CC is seeking an experienced Executive Chef to lead our lodge kitchen in remote bush conditions. You will design and cost menus for bush breakfasts, boma dinners, and fine dining, while controlling waste, ordering efficiently, and maintaining stock across limited deliveries.

You will mentor junior staff, manage discipline, and ensure compliance with health and safety standards. The role requires strong leadership, planning, and adaptability to remote living conditions.

Qualifications

• Diploma or degree in Professional Cookery or Culinary Arts from a recognised institution.
• City & Guilds certification preferred.
• 5–7 years’ professional kitchen experience with 3 years in a senior/executive chef role.
• Food Safety/Hygiene certificate (HACCP knowledge essential).
• Knowledge of health and safety regulations and kitchen audits.

Responsibilities

• Menu design and costing for lodge dining events.
• Cost control, waste reduction and ordering efficiency.
• Procurement, stock control and planning for limited deliveries.
• Manage departmental budget and stay within limits.
• Lead multi-cultural kitchen staff and trainees.
• Plan menus aligned with budgets and guest expectations.
• Train and mentor junior chefs, interns and staff.
• Scheduling, delegation and performance management.
• Discipline management and liaison with Resident Manager.
• Visit camps regularly to maintain standards and stock replenishment.

Skills

Kitchen leadership

Stock control

Costing & budgeting

HACCP knowledge

Calm under pressure

Excel for stock control

Education

Diploma or degree in Professional Cookery or Culinary Arts

City & Guilds or equivalent certification

Tools

Excel

Job description

Duties:

• Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating).
• Cost control, waste reduction, and ordering efficiency.
• Procurement & stock control with limited deliveries. Planning essential.
• Controlling the departmental budget by staying within the budget or motivating reasons for going over budget.
• Ensure that stock rotation is adhered to.
• Month end stock take, together with the stock controller.
• Team leadership of multi-cultural kitchen staff and trainees.
• Menu planning aligned with lodge budgets and guest expectations.
• Training and mentoring of junior chefs, interns, and all kitchen staff.
• Scheduling, delegation, and performance management.
• Training and mentorship experience and staff development programs
• Ensure that discipline is maintained in your department.
• Handle all disciplinary issues in conjunction with the Resident Manager.
• Visit Camps at least twice a week and see that standards are being kept up.
• Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh.
• Draw up leave roster for the staff in your department.
• Performance management: monitor staff performance and provide feedback.
• Ensure kitchen equipment faults are reported to the maintenance manager.

Requirements:

• Grade 12
• Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
• City & Guilds or equivalent certification preferred.
• Minimum 5–7 years’ professional kitchen experience, with at least 3 years in a senior or executive chef role.
• Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).
• High personal hygiene and presentation standards.
• Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation.
• Calm under pressure, organized, and solution driven.
• Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.).
• Passion for sustainability and local sourcing is often highly valued.
• Experience with special diets
• Computer literacy - Excel for stock control, menu costing and Plus point.
• Valid driver’s licence and able to drive at night between camps when required