chef, head chef, hospitality, chef jobs, africa, international, south africa

5 Star Executive Chef – Hospitality – Botswana

Salary: Market Related, Live in Single position, paid monthly in Pula

Complement Recruitment is recruiting in our Hospitality division, for a 5 Star Executive Head Chef, based in Botswana. 3+ years experience as a Senior Sous Chef required.

PLEASE FORWARD: Microsoft Word CV; Current Salary; Qualification copies, Recent Head & Shoulders Photograph of yourself to –

The ideal person would be held in high regard within the tourism industry, they would have a lot of experience in running a 5 star properties kitchen in a remote area independently, with an excellent understanding of lodge kitchen operations, menu planning, budgets, staff training & staff management. The candidate should enjoy working independently, and have experience in working in luxury lodges or villas in other African settings


  • Experience in the service industry especially in dealing with guests and staff
  • At least 3+ years relevant 5 Star experience as a Senior Sous Chef
  • Valid Passport & Work Permit for Botswana
  • Hospitality environment, The surrounding communities & The country Botswana
  • Passion for creating fabulous food


This is a permanent live-in position, based in Botswana

  • Administration:
  • Responsibility to manage cost management
  • All ordering and purchasing (keeping in mind the remote locations and logistics)
  • Have knowledge of products, local suppliers, prices and current stock
  • Stock takes – monthly
  • Reporting on broken, unusable and unsafe equipment
  • Monthly report to Chef Trainer and Lodge manager
  • Kitchen rosters and schedules Good administration and personnel files to be kept according to Lodge Manager’s requirements.
    • Food Safety and Hygiene
  • Maintaining hygiene standards at all times
  • Dietary requirements should be adhered to at all times
  • Maintaining Cold chain
  • Ensuring HACCP principles are followed Correct chemicals and sufficient cleaning materials to be in stock at all times
  • Correct storage and labelling of food items
  • Preventative Maintenance
  • Good stock controls and stock rotation
  • Vehicles and containers transporting food to camps to be spotless
  • All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
  • Follows and enforces all applicable safety procedures specified for kitchen and butlers.
  • Ensure proper grooming and hygiene standards for all kitchen staffs
  • Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
    • Menu Planning and Execution
  • 7 day Menu set according to Guide
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and served in the Camp.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavour.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Botswana Health department and world Food operation standards.
  • Ensure all products are prepared in a consistent manner & meet departmental appearance/quality standards.
  • Ensure proper purchasing, receiving and food storage standards in the kitchen.
    • Coordinates with procurement for acquisition of needed goods and services and making sure that we use local supplier with the concept of farm to fork
  • Control of wastage
  • Responsible for training chefs & implementing kitchen standards
  • Company Training chef to be called on to do training if necessary
  • Up to date with company magazine/newsletter articles and contributions
  • Discuss food cost reports with key kitchen personnel and find ways to make it work more effective without affecting guest satisfaction and offerings
  • Review daily, weekly and monthly guest’s feedbacks to meet 95% Food Score and above consistently
  • All food going out to guests at any time to be checked by chef
  • Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
  • All meals and platters to be put out at last minute – fresh, fresh, fresh!
  • Quality and quantity of snacks to game drives to be checked
  • Bush banqueting, drink stops, picnics etc. to have checklists
  • Be up to date with current food trends and have a great understanding of different world cuisines
    • Staff Management
  • 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.
  • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
  • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
  • Should be able to provide direction for all day-to-day operations in the kitchen.
  • Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
  • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
  • Ensure your teams are guest focused
  • Train all staff members in health and hygiene
  • Ensure all your staff are skilled to perform in their areas of responsibility
  • Ensure staff attend training workshops and exchanges
  • Ensures disciplinary procedures and documentation are completed according to company operational Standard and Management Policy.
  • Staff to be well informed on lodge happenings and company updates at all times
    • Guest Delight
  • Good interaction with Guests, Food Fundi’s and other company Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
  • Creative Bush Banqueting according to company guides
  • Interacts with guests to obtain feedback on food quality, presentation and service levels.
  • Actively responds to and handles guest problems and complaints
  • Make personal contact with guests on arrival and throughout their stay to understand special dietary requirements and enhance the guest experience
  • An understanding of working remotely, Lives and breathes the company ethos
  • Reviews guest feed comments for guest satisfaction results and other data to identify areas of improvement
  • 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 – MS Office


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