Executive Chef

Closing Date: 2026/05/27
Reference Number: NEW260517-1
Job Title Executive Chef
Job Type Permanent
Business Unit Qwabi Private Game Reserve
Department Kitchen
Number of Positions 1
Location – Town / City Bela-Bela
Location – Province Limpopo
Location – Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Food Service
Job Advert Summary
To lead and manage all kitchen operations at Qwabi Private Game Reserve, ensuring exceptional culinary experiences, operational efficiency, and adherence to the highest food quality, hygiene, and presentation standards expected within a luxury hospitality environment.

Minimum Requirements
Grade 12 (Matric) or equivalent

• Culinary Diploma or relevant Chef qualification
• Minimum 5–7 years’ experience in professional kitchen operations
• At least 3 years’ experience in a senior culinary leadership role, preferably within a luxury lodge or hotel environment
• Strong knowledge of international cuisine, plating, food trends, and kitchen management
• Experience in stock control, budgeting, and food cost management

Duties and Responsibilities
Operations Management

Oversee all kitchen operations, including restaurant dining, bush dining experiences, functions, and special events.

• Ensure smooth daily kitchen operations during all meal services.
• Maintain exceptional food quality, consistency, and presentation standards.
• Develop and implement innovative menus aligned with guest expectations and lodge standards.
• Ensure efficient kitchen workflow and operational excellence.
  Guest Experience

Deliver consistently exceptional culinary experiences for all guests.

• Accommodate special dietary requirements and guest preferences professionally.
• Engage with guests where necessary to enhance the dining experience.
• Work closely with the Food & Beverage team to ensure seamless service delivery.
  Team Leadership & Development

Lead, motivate, and manage all kitchen staff.

• Conduct ongoing training on food preparation, plating, hygiene, and kitchen procedures.
• Manage staff performance, conduct appraisals, and implement development plans.
• Foster a culture of teamwork, discipline, accountability, and excellence within the kitchen brigade.
  Financial & Stock Control

Manage food cost percentages and departmental budgets effectively.

• Oversee stock control, ordering, and inventory management.
• Minimise wastage and implement cost-saving initiatives without compromising quality.
• Ensure accurate stock rotation and proper storage procedures.
  Health, Safety & Compliance

Ensure compliance with all food safety, hygiene, and health regulations.

• Maintain cleanliness and sanitation throughout all kitchen areas.
• Ensure proper food handling, storage, and preparation practices.
• Enforce kitchen safety standards and procedures at all times.
  Administration & Reporting

Prepare reports on food costs, stock usage, and kitchen performance.

• Manage kitchen rosters, leave schedules, and staffing requirements.
• Ensure all Standard Operating Procedures (SOPs) are implemented and maintained.
• Coordinate effectively with all lodge departments to ensure smooth operations.