Position Title

Executive Chef

Reports To

Group Operations Manager

Location

Fiji (Multi-Property / Island Resort Operations)

Position Summary

The Executive Chef is responsible for leading the culinary operations across multiple luxury island resorts in Fiji, ensuring exceptional food quality, consistency, profitability, and guest satisfaction. This role provides strategic leadership to all kitchen teams while maintaining the highest standards of food safety, presentation, sustainability, and operational efficiency.

The Executive Chef will oversee menu development, food costing, quality assurance, staff leadership, recruitment, training, and the continuous improvement of all culinary experiences, including à la carte dining, buffet service, weddings, private events, and special functions.

Key Responsibilities

Culinary Leadership

• Lead and supervise all culinary operations across multiple island resorts.
• Develop and maintain a consistent culinary vision aligned with the company's hospitality standards.
• Ensure exceptional food quality, presentation, flavour consistency and portion control across all properties.
• Conduct regular inspections of all kitchen operations to maintain company standards.
• Drive continuous improvement in culinary techniques, guest experience and operational performance.

Menu Development

Design, implement and regularly update:

• À la carte menus
• Buffet menus
• Seasonal menus
• Wedding menus
• Special event menus
• Private dining experiences
• Vegetarian, vegan, gluten-free and dietary requirement menus

Create innovative dishes using fresh, locally sourced Fijian ingredients wherever possible.

Regularly review menu performance and introduce new offerings based on guest feedback, seasonality, culinary trends and profitability.

Food Cost Control

• Develop and maintain accurate recipe costing for every menu item.
• Monitor food cost percentages against company targets.
• Identify opportunities to improve profitability without compromising quality.
• Reduce food waste through efficient purchasing, storage, production planning and portion control.
• Work closely with Purchasing and Cost Control to optimise inventory and supplier performance.
• Review supplier pricing and recommend suitable alternatives where appropriate.

Quality Assurance & Standards

• Implement and maintain Kitchen Standard Operating Procedures (SOPs).
• Ensure consistency across all resort kitchens.
• Conduct regular quality audits covering:
  • Food preparation
  • Cooking techniques
  • Food presentation
  • Hygiene
  • Storage practices
  • HACCP compliance
  • Kitchen cleanliness
• Ensure compliance with all Fiji food safety legislation and company policies.

Leadership & Team Development

• Provide leadership, coaching and mentorship to all kitchen staff.
• Directly supervise Executive Sous Chefs and Head Chefs where applicable.
• Maintain a clear kitchen hierarchy and accountability structure.
• Support kitchen leaders with daily operational challenges and performance management.
• Develop training programmes to improve culinary skills across all kitchen employees.
• Conduct regular performance reviews.
• Identify and develop future culinary leaders.
• Foster a positive, professional and collaborative kitchen culture.

Recruitment

• Lead recruitment of culinary staff across all resort operations.
• Conduct interviews for all kitchen positions.
• Assess culinary skills through practical cooking evaluations where appropriate.
• Recommend hiring, promotions, transfers and disciplinary actions.
• Support onboarding and induction of new employees.

Events & Special Functions

Oversee all food preparation for:

• Weddings
• Corporate events
• Private functions
• VIP experiences
• Special celebrations

Work closely with Operations, Reservations and Events teams to ensure seamless event execution.

Develop bespoke menus tailored to guest requirements and event themes.

Maintain exceptional presentation and service standards for every event.

Operational Excellence

• Work closely with Resort Managers and Head Chefs to improve kitchen efficiency.
• Develop production schedules for buffet and à la carte operations.
• Monitor labour productivity and kitchen rostering.
• Ensure equipment is maintained and identify future capital replacement requirements.
• Identify opportunities for operational improvements and cost savings.
• Implement new systems and culinary best practices across all kitchens.

Financial Responsibilities

Manage culinary budgets across all assigned resort properties.

Monitor:

• Food cost
• Labour cost
• Kitchen operating expenses
• Gross profit performance

Provide monthly reports including:

• Food cost analysis
• Menu engineering
• Waste reports
• Purchasing trends
• Operational recommendations

Guest Experience

• Maintain exceptional guest satisfaction through consistently outstanding food quality.
• Interact with guests where appropriate to gather valuable feedback.
• Respond professionally to guest concerns relating to food service.
• Develop memorable dining experiences that enhance the reputation of the resorts.

Health, Safety & Compliance

Ensure compliance with:

• Fiji food safety legislation
• HACCP principles
• Workplace Health & Safety requirements
• Company hygiene standards

Maintain the highest standards of cleanliness throughout all kitchen areas.

Ensure the safe operation and maintenance of all kitchen equipment.

Compensation & Benefits

The Executive Chef position offers a competitive remuneration package for an experienced hospitality professional capable of leading culinary operations across luxury island resorts in Fiji.

Package Component	Monthly	Annual
Base Salary	FJD 5,500	FJD 66,000
Performance Bonus (KPI Based)	Up to FJD 1,500	Up to FJD 18,000
Total Cash Package	Up to FJD 7,000	Up to FJD 84,000
Equivalent Value (USD)	Approx. US$3,138	Approx. US$37,657

Additional Benefits

The successful candidate will also receive:

• Accommodation provided
• All meals provided
• Work within one of Fiji's premier island resort environments.
• Opportunities for professional growth and long-term career development.
• Performance-based bonus structure linked to agreed Key Performance Indicators.

Performance Bonus (KPI)

The monthly KPI bonus is based on measurable performance indicators, including:

• Achievement of food cost targets
• Guest satisfaction scores
• Kitchen audit compliance
• Food safety standards
• Staff retention and development
• Labour cost management
• Menu innovation and profitability
• Successful execution of weddings and special events
• Overall operational excellence

Key Performance Indicators (KPIs)

• Food cost maintained within approved budget
• Consistent food quality across all resort kitchens
• Successful implementation and regular review of new menus
• High guest satisfaction scores
• Reduced food waste
• Successful execution of weddings and special events
• Kitchen audit compliance
• Staff retention and development
• Training completion rates
• Labour cost management
• Timely recruitment of key culinary positions

Qualifications

• Diploma or Degree in Culinary Arts or Hospitality Management preferred.
• Minimum 8 years' professional culinary experience.
• Minimum 3 years' experience as an Executive Chef or in a multi-property leadership role.
• Strong knowledge of international cuisine and modern culinary trends.
• Previous experience managing luxury island, resort or remote hospitality kitchens is highly desirable.
• Strong financial management and food costing knowledge.
• HACCP and Food Safety certification preferred.

Skills & Competencies

• Exceptional leadership and communication skills.
• Strong organisational and planning abilities.
• Advanced menu engineering and food costing expertise.
• Excellent knowledge of buffet and à la carte operations.
• Creative and innovative culinary mindset.
• Strong coaching and mentoring abilities.
• High attention to detail.
• Ability to perform under pressure in remote island environments.
• Excellent problem-solving and decision-making skills.
• Passion for hospitality, sustainability and delivering memorable guest experiences.

Working Relationships

The Executive Chef works closely with:

• Group Operations Manager
• Resort Managers
• Head Chefs
• Food & Beverage Managers
• Purchasing and Cost Control
• Reservations Team
• Events Coordinators
• Housekeeping
• Marine & Activities Departments
• Human Resources

Mission Statement

The Executive Chef is responsible for delivering consistently exceptional culinary experiences across luxury island resorts in Fiji while leading, inspiring and developing high-performing kitchen teams. Through innovation, operational excellence, financial discipline and an unwavering commitment to quality, the Executive Chef plays a vital role in enhancing guest satisfaction and strengthening the organisation's reputation as one of Fiji's leading hospitality operators. To apply for this position, forward your comprehensive CV in Word or PDF Format as well as proof of all qualifications,Food Portfolio and all contactable references to johan@cedar-wood.co.za Only Apply if you have a valid Passport. Only shortlisted candidates will be contacted within 7 working days. If you don’t receive and response, regard your CV as not shortlisted

We are now recruiting for a Events & Wedding Coordinator in the Reservations Department to be based onsite.   JOB DESCRIPTION Events & Wedding Coordinator / Reservations Department Sales, Reservations & Events Reports To General Manager Employment Type Permanent – Full Time POSITION PURPOSE The Events & Wedding Coordinator / Reservations is responsible for planning, coordinating and executing weddings, conferences, functions and special events while managing guest accommodation reservations. The role ensures exceptional guest experiences from the initial enquiry through to departure by providing professional sales, planning, coordination and reservation services aligned with the standards of a 4-Star hospitality establishment. The incumbent serves as the primary contact for wedding couples, event organizers, travel agents, corporate clients and individual guests, ensuring smooth communication between clients and all operational departments. KEY PERFORMANCE AREAS

1. Wedding & Event Coordination

• Respond promptly to all wedding and event enquiries.
• Conduct site inspections with prospective clients.
• Prepare quotations, proposals and contracts.
• Secure bookings and deposits.
• Coordinate wedding planning meetings with clients.
• Prepare detailed function sheets and event schedules.
• Liaise with:

• Food & Beverage
• Executive Chef
• Front Office
• Housekeeping
• Maintenance
• Grounds
• Spa
• Security
• Entertainment suppliers

• Coordinate all event logistics.
• Ensure venues are prepared according to agreed specifications.
• Oversee event setup and décor.
• Ensure weddings and events run according to schedule.
• Resolve guest concerns professionally.
• Attend functions where required.
• Conduct post-event follow-ups.

2. Reservations Management

Manage all accommodation reservations received via:

• Telephone
• Email
• Website
• Booking platforms
• Travel agents
• Corporate clients

Responsibilities include:

• Processing reservations accurately.
• Confirming bookings.
• Updating reservation systems.
• Monitoring room availability.
• Maximising occupancy.
• Applying correct rates.
• Managing room allocations.
• Preparing arrival lists.
• Processing amendments and cancellations.
• Ensuring reservation accuracy.
• Managing group bookings.
• Coordinating room blocks for weddings and conferences.

3. Sales & Revenue Generation

• Promote lodge facilities.
• Upsell accommodation.
• Upsell spa treatments.
• Upsell dining experiences.
• Upsell activities.
• Upsell wedding packages.
• Promote conference facilities.
• Generate additional revenue opportunities.
• Achieve monthly sales targets.
• Follow up on quotations.
• Convert enquiries into confirmed bookings.

4. Client Relationship Management

Develop and maintain positive relationships with:

• Wedding couples
• Corporate clients
• Conference organisers
• Tour operators
• Travel agents
• Suppliers
• Vendors

Provide exceptional customer service before, during and after every event.

5. Administration

Maintain accurate records including:

• Contracts
• Quotations
• Deposits
• Invoices
• Event files
• Function sheets
• Guest correspondence
• Reservation records

Ensure documentation complies with company procedures.

6. Financial Responsibilities

• Issue quotations.
• Confirm deposits.
• Follow payment schedules.
• Coordinate invoicing.
• Ensure outstanding balances are settled before events.
• Assist Finance with event reconciliations.

7. Marketing Support

Assist with:

• Wedding marketing.
• Social media content.
• Promotional campaigns.
• Wedding expos.
• Vendor networking.
• Updating wedding brochures.
• Developing promotional packages.

8. Operational Coordination

Work closely with:

• General Manager
• Executive Chef
• Food & Beverage Manager
• Front Office Manager
• Housekeeping Manager
• Maintenance Manager
• Spa Manager

Ensure all departments receive accurate function information.

9. Guest Service

Deliver exceptional guest experiences by:

• Maintaining professional communication.
• Handling complaints effectively.
• Exceeding guest expectations.
• Ensuring attention to detail.
• Creating memorable events.

MINIMUM REQUIREMENTS Education

• Grade 12 (Matric)

Preferred:

• Diploma in Hospitality Management • Tourism Management • Event Management • Hotel Management

EXPERIENCE Minimum:

• 3–5 years' experience in:

• Wedding coordination
• Events management
• Hotel reservations
• Hospitality sales

Preferred: Experience within a 4-Star or 5-Star hotel, lodge or resort. KNOWLEDGE Knowledge of:

• Hotel reservation systems (NightsBridge, Protel, Semper, Opera or similar)
• Wedding planning
• Event coordination
• Hospitality operations
• Front Office procedures
• Revenue management
• Guest relations
• Banqueting
• Conference coordination
• Microsoft Office

SKILLS Excellent:

• Communication skills
• Organisation skills
• Time management
• Planning skills
• Negotiation skills
• Sales ability
• Customer service
• Administration
• Attention to detail
• Conflict resolution
• Problem-solving
• Multitasking

PERSONAL ATTRIBUTES The successful candidate must demonstrate:

• Professional appearance
• Positive attitude
• High energy
• Friendly personality
• Calm under pressure
• Flexible approach
• Strong work ethic
• Initiative
• Integrity
• Reliability
• Confidentiality

KEY PERFORMANCE INDICATORS (KPIs) The employee will be measured on:

• Wedding enquiry response times.
• Wedding conversion rate.
• Event revenue generated.
• Accommodation occupancy linked to events.
• Reservation accuracy.
• Guest satisfaction scores.
• Online review ratings.
• Repeat business.
• Function execution quality.
• Sales target achievement.
• Administration accuracy.
• Client feedback.
• Departmental communication.
• Complaint resolution.
• Budget adherence.

WORKING CONDITIONS

• Five or six-day work week as operationally required.
• Weekend work is compulsory during weddings and events.
• Public holiday work required.
• Evening functions required.
• Additional hours during peak seasons.

PERFORMANCE EXPECTATIONS The incumbent is expected to:

• Deliver exceptional guest experiences.
• Coordinate flawless weddings and events.
• Maintain accurate reservations.
• Maximise event and accommodation revenue.
• Build lasting client relationships.
• Promote the lodge's reputation for outstanding hospitality.
• Uphold all standards expected of a 4-Star hospitality establishment.
• Maintain confidentiality and professionalism at all times.

To apply please send your full updated cv, with contactable references, head and shoulder photo, copies of your qualifications, notice period and availability for interviews to admin1@cedar-wood.co.za  

Executive Chef – Tanzania

We are seeking an accomplished Executive Chef to oversee and elevate the culinary operations of a prestigious 5-star property in Tanzania. This role demands a visionary leader with proven expertise in luxury hospitality and the ability to manage large-scale kitchen operations with precision and creativity.

✨ Key Responsibilities

• Menu design: Create innovative, world-class menus tailored to diverse clientele, balancing creativity with consistency.
• Costing: Implement accurate food costing systems to ensure profitability while maintaining exceptional quality.
• Training: Develop and deliver training programs to inspire, mentor, and upskill a large team of chefs and kitchen staff.
• Staff management: Lead and manage a sizeable staff complement, ensuring smooth operations, adherence to standards, and a collaborative work environment.
• Uphold the highest standards of hygiene, safety, and compliance with international culinary regulations.
• Collaborate with senior management to align culinary offerings with the property’s brand and guest expectations.

🌟 Candidate Profile

• Minimum 3 years’ experience in a senior culinary leadership role.
• Proven background in 5-star bush lodge or luxury hotel environments.
• Formal culinary qualifications from a recognised institution.
• Strong leadership, organizational, and communication skills.
• Demonstrated ability to thrive in high-pressure environments while maintaining creativity and excellence.
• Passion for food innovation, presentation, and guest satisfaction.

💰 Compensation

• Net salary: $3,000 per month
• Accommodation and benefits included as part of the package.

📍 Location

Based in Tanzania, offering a unique opportunity to work in a world-class hospitality environment surrounded by natural beauty.

Description General Manager – Luxury Big 5 Lodge KZN R55,000-R65,000 Role Overview The General Manager holds full operational and strategic accountability for a privately owned luxury Big 5 lodge in KZN. This role leads every department to deliver a guest experience that is quietly extraordinary, while building a sustainable, profitable, and deeply respected business. Key Responsibilities Leadership & Governance Report directly to the shareholders and represent the lodge to owners, partners, board members and senior stakeholders. Provide steady, values‑driven leadership to all departments, including the lodge operations, kitchen, guiding team and reserve interface. Lead the senior management team (Head Chef, Head Ranger, Reservations and Finance Leads) with clarity, consistency and a long‑term vision. Commercial & Strategic Management Hold ultimate accountability for commercial performance, including revenue, occupancy, ADR, cost control and overall profitability. Develop and execute the annual business plan and capital programme in consultation with shareholders. Manage supplier relationships, contracting and procurement to protect margins without compromising standards. Guest Experience Drive a guest journey that consistently exceeds expectations, from first enquiry to post‑stay relationship management. Maintain exceptional standards of luxury hospitality, ensuring every touchpoint reflects warmth, pride and quiet excellence. Handle VIP guests and complex guest scenarios with professionalism and grace. People & Culture Build and nurture a strong organisational culture rooted in pride, respect and excellence. Oversee recruitment, onboarding, performance management and succession planning across all departments. Foster a cohesive, motivated team with clear communication and hands‑on leadership. Brand, Marketing & Partnerships Strengthen the lodge’s market positioning through relationships with travel partners, tour operators, journalists and industry bodies. Contribute meaningfully to brand development, marketing strategy and content creation aligned with a unique Big 5 experience. Sustainability & Conservation Champion sustainability across operations with measurable annual goals. Communicate and embody the lodge’s conservation ethos with guests, staff and visiting partners. Compliance & Operational Excellence Ensure full legal, regulatory and Health & Safety compliance across the property. Step into any operational area when required, modelling a “lead from the front” approach. Skills & Experience Required Professional Background Minimum 10 years of senior hospitality experience, including at least 3 years as a General Manager, Lodge Director or Resident Manager at a comparable luxury lodge, boutique hotel or private reserve. Formal qualification in Hospitality Management, Business or a related field; postgraduate studies advantageous. Operational & Commercial Competence Proven commercial acumen with a track record of revenue growth, margin management and successful delivery of business plans. Working knowledge of property management systems, channel management tools and financial reporting platforms. Leadership & Guest Relations Strong leadership presence with a calm, hands‑on style suited to a small, tight‑knit team. Deep experience in luxury guest relations, including managing VIPs and high‑expectation guests. Regulatory & Environmental Knowledge Solid understanding of South African labour legislation, Health & Safety regulations and relevant lodge‑sector compliance frameworks. Genuine passion for wildlife, conservation and the rhythms of the bush. Personal Attributes Polished, professional and approachable, with excellent written and spoken English. A second language is an advantage, particularly isiZulu or major international languages. High stamina, resilience and willingness to live on or near the property. Valid South African driver’s licence. South African nationality or valid work permit. Please forward applications to cameron@cedar-wood.co.za #LuxuryLodgeCareers #Big5Hospitality #SafariLeadership #GeneralManagerJobs #LuxuryHospitalityJobs