Executive Chef

4 days ago

Nelspruit, Mpumalanga, South Africa Bright Placements Full time R450 000 - R550 000 per year
  • Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
  • City & Guilds or equivalent certification preferred.
  • Minimum 5–7 years' professional kitchen experience, with at least 3 years in a senior or executive chef role.
  • Valid Food Safety/Hygiene Certificate (HACCP knowledge essential).
  • High personal hygiene and presentation standards.
  • Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation.
  • Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating).
  • Cost control, waste reduction, and ordering efficiency.
  • Procurement & stock control with limited deliveries. Planning essential.
  • Controlling the departmental budget by staying within the budget or motivating reasons for going over budget.
  • Ensure that stock rotation is adhered to.
  • Month end stock take, together with the stock controller.
  • Team leadership of multi-cultural kitchen staff and trainees.
  • Menu planning aligned with lodge budgets and guest expectations.
  • Training and mentoring of junior chefs, interns, and all kitchen staff.
  • Scheduling, delegation, and performance management.
  • Calm under pressure, organized, and solution driven.
  • Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.).
  • Passion for sustainability and local sourcing is often highly valued.
  • Experience with special diets (vegan, gluten-free/celiac disease , etc.).
  • Computer literacy - Excel for stock control, menu costing and Plus point.
  • Training and mentorship experience and staff development programs
  • Ensure that discipline is maintained in your department.
  • Handle all disciplinary issues in conjunction with the Resident Manager.
  • Visit Camps at least twice a week and see that standards are being kept up.
  • Be on the "floor" on a regular basis and ensure that buffets are replenished and looking fresh.
  • Draw up leave roster for the staff in your department.
  • Performance management: monitor staff performance and provide feedback.
  • Ensure kitchen equipment faults are reported to the maintenance manager.
  • Valid driver's licence and able to drive at night between camps when required


Qualifications
  • Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred).
  • Professional chef certification (advantageous).
  • HACCP or Health and Safety certification recommended.
Experience
  • 5–10+ years professional kitchen experience.
  • At least 3–5 years in a senior role (Sous Chef or Executive Chef).
  • Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial.
Skills & Competencies
  • Exceptional culinary skills and creativity.
  • Strong leadership and team management ability.
  • Excellent understanding of kitchen operations and workflow.
  • Knowledge of costing, budgeting, and stock control.
  • Strong communication and organisational skills.
  • Ability to work under pressure and maintain high standards.
  • Knowledge of dietary needs, allergies, and modern culinary trends.
Personal Attributes
  • Passionate and innovative with a high attention to detail.
  • Calm, disciplined, and composed under pressure.
  • Results-driven and committed to excellence.
  • Strong work ethic and reliability.
  • Ability to mentor and uplift the culinary team.

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