Executive Chef

African Echoes Recruitment; Mpumalanga; On-site; ZAR 305,000 - 365,000; Full time

Benefits offered by this job

Live-in accommodation provided

Meals and uniform included

Provident Fund (5% CTC)

7 consecutive days off per month

21 consecutive days annual leave

Job summary

African Echoes Recruitment is seeking an Executive Chef to oversee culinary operations across multiple luxury safari lodges in Mpumalanga. You will design and cost innovative menus, ensure quality, and manage procurement, stock, and budgets.

The role requires leadership, 5-7 years in professional kitchens, HACCP knowledge, and the ability to drive performance in remote bush living conditions.

Qualifications

• RSA ID and legal residence essential
• Diploma or Degree in Professional Cookery, Culinary Arts, or equivalent qualification
• City & Guilds or equivalent certification advantageous
• Minimum 5-7 years' experience in a professional kitchen
• Minimum 3 years' experience as an Executive Chef or Senior Chef leading multiple kitchens
• Valid Food Safety/Hygiene Certificate with HACCP knowledge
• Valid Driver's Licence with the ability to drive between lodges, including at night
• Strong menu planning, costing, and budget management experience
• Proven experience with procurement, stock control, and food cost management
• Strong leadership, mentoring, and staff development skills
• Experience catering for special dietary requirements
• Computer literate, including Microsoft Excel for stock control and menu costing
• Highly organised, solution-driven, and able to perform under pressure
• Adaptable to remote bush living

Responsibilities

• Oversee culinary operations across multiple luxury safari lodges
• Design and cost innovative menus aligned with guest expectations and lodge budgets
• Ensure exceptional food quality, presentation, and consistency
• Manage procurement, stock control, stock rotation, and month-end stock takes
• Control departmental budgets and food costs
• Lead, mentor, train, and develop kitchen teams
• Conduct regular visits to each lodge to ensure operational and culinary standards are maintained
• Manage staff rosters, performance reviews, and disciplinary processes with management
• Ensure compliance with food safety, hygiene, health, and safety regulations
• Report kitchen maintenance requirements and ensure equipment is well maintained

Skills

Leadership

Menu planning

Budget management

Staff development

Procurement

Stock control

Culinary expertise

Time management

Problem solving

Adaptability

Education

Diploma/Degree in Professional Cookery

City & Guilds or equivalent certification

Tools

Microsoft Excel

Job description

REQUIREMENT

• RSA ID and legal residence essential


• Diploma or Degree in Professional Cookery, Culinary Arts, or equivalent qualification


• City & Guilds or equivalent certification advantageous


• Minimum 5-7 years' experience in a professional kitchen


• Minimum 3 years' experience as an Executive Chef or Senior Chef leading multiple kitchens


• Valid Food Safety/Hygiene Certificate with HACCP knowledge


• Valid Driver's Licence with the ability to drive between lodges, including at night


• Strong menu planning, costing, and budget management experience


• Proven experience with procurement, stock control, and food cost management


• Strong leadership, mentoring, and staff development skills


• Experience catering for special dietary requirements


• Computer literate, including Microsoft Excel for stock control and menu costing


• Highly organised, solution-driven, and able to perform under pressure


• Adaptable to remote bush living

KEY RESPONSIBILITIES

• Oversee culinary operations across multiple luxury safari lodges


• Design and cost innovative menus aligned with guest expectations and lodge budgets


• Ensure exceptional food quality, presentation, and consistency


• Manage procurement, stock control, stock rotation, and month-end stock takes


• Control departmental budgets and food costs


• Lead, mentor, train, and develop kitchen teams


• Conduct regular visits to each lodge to ensure operational and culinary standards are maintained


• Manage staff rosters, performance reviews, and disciplinary processes with management


• Ensure compliance with food safety, hygiene, health, and safety regulations


• Report kitchen maintenance requirements and ensure equipment is well maintained

PACKAGE

• R30,000 per month


• Live-in accommodation provided


• Meals and uniform included


• Provident Fund (5% CTC)


• 7 consecutive days off per month


• 21 consecutive days annual leave

LOCATION: Greater Kruger - Mpumalanga