Are you ready to lead the culinary vision for a luxury safari villa experience in the Okavango Delta, delivering world-class dining in one of Africa’s most extraordinary settings? Our client is looking for an Executive Chef who will shape menus, inspire teams and create unforgettable guest experiences in an environment where creativity meets wilderness.
The Executive Chef is responsible for oversight of all villa culinary operations and for ensuring guests enjoy an exceptional culinary experience. This includes menu development, budgeting and cost control, staff performance and development, staff training and procurement.
The Executive Chef has ultimate responsibility for ensuring quality standards, food hygiene and safety standards are met consistently across all operations. They are also responsible for ensuring all camp and villa kitchens comply with the relevant regulations.
Job Summary
- Type: full-time
- Location: Gaborone
- Category: Hospitality
- Closing Date: 2026-05-08
Key Responsibilities
- Culinary Operations & Delivery | Oversee all kitchen operations across camp, ensuring consistent delivery of high-quality, well-executed dishes in line with brand standards.
- Menu Development & Innovation | Design and continuously refine menus that reflect guest preferences and international culinary trends, while maintaining creativity and consistency.
- Guest Experience & Quality Standards | Ensure exceptional culinary experiences for guests through food quality, presentation and service, aligned with luxury hospitality expectations.
- Leadership & Team Management | Lead, develop and manage F&B teams, including recruitment, training and succession planning across all camp kitchens.
- Cost Control & Financial Management | Manage food and labour costs in line with budget, including menu costing, waste control and efficient kitchen operations.
- Stock & Procurement Management | Oversee inventory levels, supplier coordination and stock control processes to ensure uninterrupted supply and efficient kitchen operations.
- Compliance, Hygiene & Safety | Ensure all kitchens operate in compliance with food safety, HACCP, hygiene and health regulations, maintaining the highest standards at all times.
- Standards, Systems & Operational Coordination | Develop and enforce SOPs, conduct regular audits and coordinate with procurement and operational teams to ensure consistency and efficiency across all kitchens.
Requirements
- Qualifications: Minimum Diploma in Culinary Arts (or equivalent).
- Essential Experience: At least eight (8) years’ experience managing a team of executive and sous chefs at a regional level. Candidates should have proven experience in training at executive chef level, and significant experience in menu development and costing, POS management, SOP implementation, and managing cost control in real time.
- Preferred Experience: Previous experience working in international restaurants and kitchens.
How to Apply
Submission: Suitably qualified candidates to submit a letter of application and detailed CV to: recruitment@rera.co.bw
Closing date: 8 May 2026
Only shortlisted candidates will be contacted.
Closing date: 8 May 2026
Only shortlisted candidates will be contacted.
Frequently Asked Questions
What qualifications and experience are typically required for an Executive Chef role in a Botswana camp, especially in the Okavango Delta?
Candidates usually need a diploma or degree in Culinary Arts or Hospitality Management, coupled with extensive experience in luxury lodge or hotel kitchens. International culinary certifications and a strong portfolio demonstrating leadership and menu development are highly valued.
What are the common daily responsibilities for an Executive Chef based in a remote Okavango Delta camp?
Responsibilities include overseeing all kitchen operations, menu planning with a focus on local ingredients, and managing a culinary team in a remote setting. You'll also be responsible for maintaining high hygiene standards, stock control, and ensuring guest satisfaction in a unique bush environment.
What should an international candidate know about the work culture and living expectations in a remote Botswana camp environment?
Expect a close-knit community atmosphere with long working hours, often on a rotational basis, due to the remote nature. Adaptability, resilience, and a respect for local customs and the environment are crucial for integrating successfully into camp life.
What are the typical career progression opportunities for an Executive Chef in the Botswana hospitality sector, particularly after working in a remote camp?
After gaining significant experience as an Executive Chef in a remote camp, paths might lead to multi-property culinary directorships or corporate chef roles within larger hospitality groups. Opportunities may also arise to move into training and development roles, leveraging your unique bush experience.
What common benefits packages, like leave, medical aid, or pension, are typically offered for an Executive Chef position in the Botswana hospitality industry?
Most reputable employers offer a comprehensive package including housing/accommodation (especially for camp-based roles), medical aid, and a pension scheme in line with Botswana labor laws. Generous leave cycles, often including travel allowances for international staff, are also common due to the remote work environment.
When applying for an Executive Chef role in Botswana, what do employers specifically look for in terms of application materials and interviews?
Employers seek a detailed CV highlighting relevant luxury hospitality experience, a strong culinary portfolio, and clear evidence of leadership and remote kitchen management skills. During interviews, demonstrating adaptability, cultural awareness, and a passion for using local ingredients is highly regarded.