Executive Chef

Job Mail • English: C1 (Optional) • Travel required • Bachelor's Degree • 12 hours ago

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Salary

up to $25k per year

Location

In office (South Africa)

Seniority

Staff · 8+ years exp

Employment

Full-Time

Confirmed on the employer's own hiring board on Oct 24, 2026. First seen by Alion on Oct 23, 2026. Job Mail scores C on the Alion truth index.

Overview

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Profile match

Job Mail

Job Mail is a South African online job board offering a large selection of vacancies across the country and some positions abroad. Job seekers can search and apply for jobs online, upload a CV and receive job alerts, while employers and recruitment agencies can advertise positions to a broad national audience. The brand is one of the longer-established names in South African job advertising and is operated from South Africa.

jobmail.co.za • HQ: Pretoria, South Africa • Job Boards & Aggregators • Est. 1997

This role suits a seasoned culinary leader who can steer menus, budgets and kitchen teams across several lodges at once, balancing creativity with firm financial and food safety control. You will report to the General Operations Manager and lead the Head Chefs, so you need to be comfortable working in a remote bush setting and travelling between properties.

Core Criteria:

Formal culinary qualification from a recognised institution (e.g. City & Guilds, SA Chefs Association or a Culinary Arts Diploma)
Minimum 3 years’ experience as a senior or Executive Chef overseeing multiple outlets or properties
8 to 10 years’ experience in a high-end game lodge, luxury hotel or fine dining environment
Proven experience in menu creation, menu costing, food budgeting and financial reporting
Strong working knowledge of HACCP or similar hygiene and food safety standards
Valid driver’s licence and willingness to travel between lodges
Fluent in English (another local language is an advantage)
Strategic thinker with creativity, strong planning and organisational skills, and close attention to detail
Guest-focused approach
Comfortable working shifts, weekends and public holidays in a remote location with limited access to town

Core Responsibilities:

Lead culinary operations across all lodges, setting the direction for the kitchen and stewarding departments
Design and approve seasonal, signature and special event menus that make the most of local ingredients
Ensure menus cater for vegetarian, vegan, gluten-free and allergen-conscious guests
Develop and standardise recipes to keep quality consistent across properties
Refresh menus regularly using guest feedback, occupancy and seasonal availability
Build and manage annual kitchen and stewarding budgets, including food, labour and capital requirements
Monitor food cost percentages, menu costing and pricing, and act on monthly variances
Control portion sizes, production and wastage
Source from local producers and manage supplier relationships and purchasing across the reserve
Set stock par levels and oversee stock rotation and inventory accuracy
Lead, train and mentor Head Chefs and kitchen teams, and support succession planning
Work with lodge managers to train service staff on plate knowledge and presentation
Maintain HACCP compliance, run regular kitchen inspections and audits, and keep full training and food safety records
Monitor kitchen equipment, keep maintenance schedules on track and submit capital proposals as needed
Submit monthly reports on food cost, wastage, stock variances and team performance
Attend senior management meetings and keep Head Chefs and lodge management informed on menus, budgets and guest feedback