Overview Safari JOBS is searching for an exceptional Executive Chef for a truly exciting new luxury safari lodge opening in the ????? ?? ??? ?????? ????, ?????, in July 2026. This is a rare opportunity for a highly skilled, creative and confident culinary leader to be part of a prestigious new lodge from its opening phase, helping to shape and establish the culinary identity of a property designed for discerning, high‑end safari guests. The lodge will feature 19 rooms, 3 family units and 1 private villa, offering an intimate yet refined guest experience in one of Africa’s most iconic wilderness destinations. The successful candidate will oversee a kitchen brigade of approximately 19 team members, requiring strong leadership, excellent organisation, calm professionalism and the ability to inspire a team to consistently deliver at an exceptional standard. We are looking for a chef who is genuinely passionate about ????? ????‑??? ?????? ???????, elegant presentation, refined flavours and memorable guest dining experiences. Previous ?????? ????? ?????????? ?? ?????????, along with the confidence to operate in a remote luxury environment where consistency, creativity, adaptability and personality all matter. This role would suit an Executive Chef who is not only technically strong, but also warm, engaging and very ??????? ?? ??? ???? ?? ?????? ??? ??????? ?? ??? ?????? ????. The ideal candidate will bring energy, pride, maturity and a genuine love for the safari lifestyle, while embracing the opportunity to contribute to something new, special and highly memorable. Lodge pre‑opening experience is also a great advantage. The position is offered on a 2‑year renewable contract, subject to performance. Responsibilities Oversee a kitchen brigade of approximately 19 team members; provide strong leadership, excellent organisation, calm professionalism and the ability to inspire a team to consistently deliver at an exceptional standard. High‑end menu compilation and implementation to best support a high‑end culinary experience for all guests. Maintain or improve the established standards of food hygiene, cleaning and food handling to ensure impeccable quality within the kitchen for compliance with regulations. Manage supplier relations to ensure consistent timely delivery of fresh quality ingredients. Ensure that stock ordering, receiving, stock takes and requisition procedures are strictly followed according to par levels and company standards for better accuracy. Effective kitchen administration to minimise wastages and shortages and ensure full responsibility of the food cost relative to set budgets. Train, mentor, develop and continually improve the kitchen brigade. Performance management and discipline of staff. Qualifications Professional Cookery/Culinary Arts Diploma or related from a reputable hotel school. Minimum of 5 years’ safari lodge experience as a senior / head / executive chef in a mid‑ to large‑size kitchen (mandatory). In‑depth knowledge of food costing, cost control and budgeting. Versatile, skilled in hot and pastry kitchen, and multi‑venue catering. Excellent understanding of the latest food trends and concepts. Finer attention to detail and maintaining a guest‑centric approach in everything. Ability to drive change and look for operational efficiencies / synergies. Highly presentable with excellent communication skills and balanced emotional intellect. A strong ability and willingness to train, mentor, develop and continually improve the kitchen brigade. In‑depth knowledge of health and safety, including food safety and hygiene. Extensive knowledge of all dietary requirements. Valid driver’s licence, passport and original qualification copies. Clear criminal record. Excellent employment track record – references will be verified. Benefits Salary of approx. 3100 – 4000 US Dollars NET per month (ZAR 48 912 – 62 216). Negotiable based on experience and qualifications. Accommodation; Meals; 1 free return flight per annum; Medical insurance coverage. Work Cycle 3 months on, 1 month off. Must be flexible and open to possible changes in line with operational requirements. #J-18808-Ljbffr