Live In | Hoedspruit
Our client is seeking an exceptional Executive Chef to lead and elevate the culinary offering within a remote luxury hospitality environment. This is a senior leadership role for a highly skilled, refined and creative chef who understands luxury hospitality, world-class food presentation and the discipline required to maintain consistently exceptional standards.

Key Responsibilities
Lead the overall culinary direction and daily kitchen operation.
Design and execute sophisticated, seasonal and beautifully presented menus.
Deliver exceptional breakfast, lunch and dinner service, including tasting menus, bush dinners, private dining and special guest requests.
Ensure menus include thoughtful vegetarian and vegan options and can be adapted for dietary requirements and food allergies.
Oversee food preparation, plating, presentation and consistency across every service.
Maintain excellent food quality, flavour balance, creativity and attention to detail.
Manage and mentor the kitchen team, promoting professionalism, discipline, teamwork and development.
Manage stock control, ordering, supplier relationships, purchase orders, invoice tracking, monthly stock takes and food cost management.
Ensure strict hygiene, food safety and kitchen cleanliness standards.
Drive sustainability through careful use of ingredients, reduced waste and locally sourced products where possible.
Manage specialised kitchen requirements, including kosher food preparation protocols when applicable.
Work closely with lodge management to align the culinary experience with the overall guest offering and brand standard.
Maintain calm, decisive leadership under pressure while creating a positive kitchen culture.

Requirements

Formal chef qualification from a recognised culinary institution.
Strong preference for candidates qualified through the Institute of Culinary Arts or Prue Leith Culinary Institute.
Minimum 5–8 years’ senior culinary experience.
At least 2–3 years’ experience in a Head Chef or Executive Chef capacity.
Proven experience in a luxury lodge, boutique hotel, private villa or high-end fine-dining environment.
Strong knowledge of classical techniques, modern plating, tasting menus and refined guest service.
Sound knowledge of kitchen administration, food costing, stock control and supplier management.
Excellent leadership, communication and team development skills.
Strong knowledge of food safety, hygiene and kitchen compliance.
Ability to work flexible hours, weekends and public holidays in a remote luxury hospitality environment.

Application Requirements
Candidates must submit a detailed CV, portfolio of food images or sample menus and copies of culinary qualifications.

Benefits

Accommodation
Meals
Uniforms
Transport / travel
Leave cycle
Wi-Fi / connectivity
Laundry