Luxury Safari Executive Chef | Remote Lodge Leadership

JVR Software; South Africa; Remote; ZAR 900,000 - 1,300,000; Full time

Job summary

Wild Dreams Hospitality in South Africa seeks an inspiring Executive Chef to lead a luxury lodge kitchen in a remote setting. The role demands five-star background, cost control, and guest delight.

Develop seasonal menus reflecting local culture, manage stock and food safety to HACCP standards, and mentor a brigade while delivering exceptional dining experiences for discerning guests.

Qualifications

• Minimum 5 years as an Executive Chef or senior culinary leader.
• Experience in five-star luxury establishments.
• Recognised culinary degree or diploma.
• Ability to lead, train and develop kitchen staff.
• Strong menu development, food costing and stock control.
• Solid knowledge of HACCP, food safety and hygiene.
• Experience in luxury safari lodges or remote settings is a plus.
• Excellent spoken and written English; computer literate.
• Honest, organised and detail-oriented.
• Passion for guest experience, sustainability and people development.

Responsibilities

• Oversee daily kitchen operations for guests and staff.
• Develop seasonal menus reflecting lodge identity and local produce.
• Manage food costs, budgets, ordering, stock and monthly stocktakes.
• Maintain consistent food quality, flavour and presentation.
• Cater for dietary requirements and allergies.
• Oversee bush dining, picnics and special events.
• Uphold food safety and HACCP standards at all times.
• Manage kitchen rosters, leave and staff performance.
• Coach, motivate and develop brigade talent.
• Engage with guests daily and respond to feedback.
• Collaborate with General Manager and lodge leadership.

Skills

Executive Chef

Luxury hospitality

Leadership

Menu development

Food costing

Stock management

HACCP

English

Detail oriented

Sustainability

Education

Culinary degree

Job description

Wild Dreams Hospitality in South Africa seeks an inspiring Executive Chef to lead a luxury lodge kitchen in a remote setting. The role demands five-star background, cost control, and guest delight.

Develop seasonal menus reflecting local culture, manage stock and food safety to HACCP standards, and mentor a brigade while delivering exceptional dining experiences for discerning guests.