Executive Chef

  • Permanent
  • Ref #392974AH
  • Posted 1 week ago
  • Botswana, Africa
  • Chefs, Hospitality
Employer Description

5* Luxury Lodges Located in Botswana.

Job Description

Job Purpose: To serve the needs of the business, our guests and our colleagues by administering the day-to-day operations of meal service in the camp. All members of the Food & Beverage Department are responsible for ensuring that visitors to the lodges are delighted by the quality, creativity and variety of our food and beverage offerings. Within that, our waiters / waitresses have one of the most important positions for influencing guest satisfaction. It is crucial that all associates extend service in a professional, friendly, courteous, efficient and timely fashion. We are proud to represent our camps and Botswana to guests from all over the world. We treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

Key responsibilities and duties: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Please note that this is not an exhaustive list of everything that needs to be done. Employees always find new ways to look after the business, their guests and staff.

Planning and Organising: Coordinates with the purchase department for acquisition of needed goods and services.  Ensure proper purchasing, receiving and food storage standards in the kitchen.  Ensure sufficient staffing levels are scheduled to accommodate business demands. Operations and Product Quality. Should be able to provide direction for all day-to-day operations in the kitchen.  Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.  Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.  Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.  Determines how food should be presented, and create decorative food displays.  Recognizes superior quality products, presentations and flavor.  Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.  Maintain Quality levels of receiving, storage, production and presentation of food.  Frequently review finished products for quality and presentation before the orders are send to guest. Able to perform additional duties as requested by the hotel management as and when required. their guests, and their colleagues. Within this, the key responsibilities for this position are:

Administration: Discuss daily food cost reports with key kitchen and F&B team members.  Review weekly and monthly schedules to meet forecast and budget.  Attend the daily morning meetings and other administrative sessions.  Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Training:  Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.  Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.  Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.  Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.

Departmental Leadership:  Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.  Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.  Utilizes interpersonal and communication skills to lead and influence kitchen staff. He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.  Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.  Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Health, Hygiene & Safety:  Ensures compliance with food handling and sanitation standards.  Follows proper handling and right temperature of all food products.  Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.  Ensure proper grooming and hygiene standards for all kitchen staffs.  Ensures all kitchen employees maintain required food handling and sanitation certifications.  Follows and enforces all applicable safety procedures specified for kitchen and food servers.

Marketing & Guest Relations: Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.  Interacts with guests to obtain feedback on food quality, presentation and service levels.  Actively responds to and handles guest problems and complaints.


Formal Culinary/Professional Cookery Qualification is essential. Valid Passport.


Previous Africa based experience will be a strong advantage, particularly within 5* Luxury Game Lodge establishments within a similar role. Must love the bush, nature and remoteness of the African Bush. Good Creative Cooking Skills. Good Administration skills. Great Training and Leadership skills.

Salary / Package

Pula Negotiable


Single Accommodation, Meals On Duty. If the Chef has a Partner who is an Experience Concession Manager, a Couple will be considered. Regret no children.