Executive Chef – Luxury Lodge
📍 Zambezi Region, Namibia
An exciting opportunity for a creative and operationally strong Executive Chef to join a new remote luxury tented camp lodge in the Zambezi Region.
Located along the Kwando River, the lodge is positioned within a remote landscape
The role requires a hands-on culinary leader with experience in luxury safari, remote hospitality environments, staff development, menu engineering, and cost control.
Local applicants and valid work permit holders are preferred; however experienced expatriate candidates are welcome to apply.
The Executive Chef will be responsible for the overall management and operation of the kitchen
Key Duties and Responsibilities
- Oversee all kitchen operations and food production
- Design and develop creative menus suited to the establishment and target market
- Ensure high standards of food quality, presentation, and consistency
- Manage food costing, budgeting, and stock control
- Monitor and control food waste and kitchen expenses
- Supervise, train, and motivate kitchen staff
- Create staff rosters and manage kitchen scheduling
- Ensure compliance with health, hygiene, and food safety regulations
- Maintain cleanliness and organization of all kitchen areas
- Order supplies and negotiate with suppliers and vendors
- Manage inventory and stock rotation procedures
- Ensure guest dietary requirements and special requests are accommodated
- Develop and standardise recipes and kitchen systems
- Work closely with management to improve guest satisfaction and profitability
- Introduce seasonal menus and innovative culinary concepts
- Ensure proper maintenance and use of kitchen equipment
- Conduct regular quality checks and kitchen inspections
- Assist with recruitment and performance management of kitchen staff
- Maintain strong communication between kitchen and front-of-house teams
Requirements and Qualifications
- Formal culinary qualification or diploma in Professional Cookery/Culinary Arts
- Minimum 5–8 years’ experience in professional kitchens
- At least 3 years’ experience in a senior management or Executive Chef role
- Experience within hotels, lodges, resorts, or fine-dining establishments preferred
- Strong knowledge of food costing and kitchen financial management
- Experience with menu planning and recipe development
- Knowledge of HACCP, food safety, and hygiene standards
- Ability to manage large kitchen teams under pressure
- Excellent leadership and communication skills
- Strong organisational and time-management abilities
- Ability to work long hours, weekends, and public holidays
- Computer literacy for stock systems, reporting, and administration
- Experience in remote lodge operations is advantageous in Namibia
- Knowledge of international cuisine and modern food trends
- Valid work permits/documentation if applying internationally
Desired Skills
- Leadership and team development
- Creativity and innovation
- Attention to detail
- Problem-solving ability
- Budget and cost control
- Menu engineering
- Staff training and mentoring
- Customer service focus
- Adaptability and flexibility
- Strong operational management
Experience in the following areas will be valued:
- Bush dining and outdoor catering
- Sustainable and locally sourced ingredients
- International guest expectations
- Multi-cultural kitchen teams
To apply please send your full up to date cv with your professional head and shoulder photo, copies of all qualifications and food portfolio to admin1@cedar-wood.co.za