The Executive Chef is the custodian of the culinary vision, responsible for delivering an exceptional, immersive dining experience that reflects a deep sense of place, sustainability, and refined luxury.

This role transcends traditional kitchen management, positioning the Executive Chef as a storyteller, innovator, and leader who crafts memorable gastronomic journeys rooted in authenticity, seasonality, and cultural connection.

The Executive Chef ensures that every culinary touchpoint embodies the ethos of Relais & Châteaux - excellence, individuality, and a celebration of local heritage.

• Type: full-time
• Location: Gaborone
• Category: Hospitality
• Closing Date: 202 •••••• 17 K

Key Responsibilities

• Design and deliver menus that celebrate regional identity, local produce, and seasonal availability
• Translate the safari experience into cuisine through storytelling, presentation, and ingredient provenance
• Curate bespoke dining moments (bush dinners, interactive experiences, private dining) that elevate guest engagement
• Uphold world-class standards in flavour, technique, and visual excellence
• Act as a visible culinary ambassador, engaging with guests to personalise and enrich their experience
• Anticipate guest preferences and dietary requirements with precision and creativity
• Transform feedback into continuous refinement of the culinary offering
• Collaborate seamlessly with Front of House to deliver fluid, intuitive, and memorable service
• Inspire, mentor, and develop a high-performing culinary brigade grounded in respect, discipline, and pride
• Foster a culture aligned with Relais & Châteaux values: humility, excellence, authenticity, and passion
• Build strong succession pipelines through structured training and coaching
• Lead by example, maintaining composure and excellence in high-pressure, remote environments
• Champion sustainable sourcing, prioritising local farmers,ethical suppliers, and environmentally responsible practices
• Minimise waste through innovative menu planning and disciplined kitchen controls
• Embed a "farm-to-table" philosophy that enhances both guest experience and community impact
• Drive financial performance through effective food cost management, forecasting, and procurement strategies
• Maintain rigorous control over stock, wastage, and portion consistency
• Ensure compliance with hygiene, food safety, and operational standards
• Align kitchen operations with business demands while optimising labour efficiency
• Collaborate with procurement to secure premium-quality ingredients aligned with brand standards
• Ensure best practices in receiving, storage, and inventory control
• Strategically plan staffing structures to support fluctuating occupancy levels Re

Requirements

• ormal Culinary Arts / Food Production qualification from a recognized culinary institute3-5 years' experience in an Executive Chef or equivalent role within luxury hospitality
• Proven experience in remote lodge or boutique luxury environments (highly advantageous)
• Demonstrated ability to train, mentor, and build culinary teams
• Strong administrative and computer proficiency
• Resilient, adaptable, and solutions-driven mindset
• Food portfolio supplied Salary THE REMUNERATION PACKAGE WILL BE OFFERED ACCORDING TO EXPERIENCE AND QUALIFICATIONS OF THE SUCCESSFUL CANDIDATE.
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How to Apply

pply by email: op•••••••••••@••••••.com