Looking for a senior level Executive Chef to oversee the kitchen for Lodge in the Okavango Delta. The role is to support and training of all chefs, assist with special dietaries and ensure standards are maintained at all times. The candidate should enjoy working independently, and have experience in working in luxury lodges or villas in other African settings

Experience and skills required:
Experience in the service industry especially in dealing with guests and staff
At least 3+ years’ relevant experience as a Sous Chef
Passion for creating fabulous food
Spoken, written English and basic Setswana would be a plus
Communication skills - with guests and fellow staff members
Standard of your work must exceed the standard of the lodge
Good organisational ability
Lateral thinking ability
Initiative
Must adhere to World Class Hospitality and Service Standards
Honest, have good integrity, proactive and driven person who has career ambitions
Computer Literate
Administration:
Responsibility to manage cost management
All ordering and purchasing (keeping in mind the remote locations and logistics)
Food Safety and Hygiene
Dietary requirements should be adhered to at all times
Maintaining Cold chain
7 day Menu set according to Food Styling Guide and approved by Food Fundi
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Good discipline and fair treatment: Exec Chef to be a Role Model
Trains, develops and motivates all levels of kitchen staff to meet and exceed established food preparation standards on a consistent basis
Good interaction with Guests, Food Fundi’s and other Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
Creative Bush Banqueting according to Food Styling Guide