Job Summary
- Type: full-time
- Location: Gaborone
- Category: Culinary Arts
- Closing Date: 2026-07-17
Key Responsibilities
- Consults daily with Sous Chef, Head Chef and or Executive Chef on the daily requirements, functions and also about any last-minute events.
- Demonstrates full awareness of all menu items, their recipes, methods of production and presentation standards.
- Assists with any stock control systems in place eg Ordering, Issuing, Receiving and Stock Taking
- Produces own work in accordance to set deadlines in order to assist and encourage others in achieving this aim.
- Ensures effective communication between staff by safeguarding and friendly working environment.
- Setting an example to others for personal hygiene and cleanliness on and off duty.
- Responsible for ensuring high standard of kitchen Health, Hygiene & Safety.
- Assess quality control and adhere to the Great Plains service standards.
- Responsible for junior chefs
- Any other duty within reasonable scope of work
Requirements
- A diploma/ certificate in culinary arts.
- A history of superior food preparation in the form of references and a portfolio
- Three (3) years work experience in lodge and restaurant establishment.
- Supervisory experience and skills.
- Able to work flexible working hours subject to the demands of the business.
- Attitude of listening and learning.
- Excellent Communication skills.
- Organization in the workplace.
- Able to work under- pressure and unsupervised.
- Good people skills.
- Well dressed and groomed.
- Attention to detail.
- High level of professional work ethic.
Salary
The remuneration package will be offered according to experience and qualifications of the successful candidate.
How to Apply
About the Company
Great Plains Conservation is a leading eco-tourism company actively engaged in wildlife conservation within Botswana. They operate exclusive luxury safari camps across significant wilderness areas such as the Okavango Delta, Selinda Reserve, and Linyanti, offering high-end, immersive wildlife experiences. Their core business model integrates luxury tourism with the direct funding and execution of critical conservation projects across their concessions. These initiatives in Botswana include anti-poaching efforts, habitat protection, wildlife monitoring, and community empowerment programs, contributing significantly to biodiversity preservation. Through sustainable practices, Great Plains aims to protect Botswana's iconic wildlife and pristine ecosystems for future generations.
Pioneering conservation tourism across Botswana's wild landscapes.
Frequently Asked Questions
What qualifications or certifications are typically required for a Chef de Partie role in Botswana's hospitality sector?
Most employers seek candidates with a diploma or certificate in Culinary Arts from a recognized institution. Practical experience, especially in a hotel or lodge kitchen, is highly valued. Some establishments may also require food hygiene certifications relevant to Botswana's health standards.
What are the common day-to-day responsibilities of a Chef de Partie at a lodge or hotel in Botswana?
A Chef de Partie is responsible for managing a specific section of the kitchen, such as sauces or grilling, ensuring high-quality food preparation and presentation. This includes supervising junior kitchen staff, maintaining inventory, and adhering to strict hygiene standards. You'll also be involved in menu execution and contributing to daily specials, often with a focus on fresh, local ingredients.
What is the typical work culture and what are the expectations for a Chef de Partie in Botswana's hospitality industry, especially in remote lodge settings?
Botswana's hospitality sector often emphasizes teamwork, strong work ethic, and adaptability, particularly in lodge environments where staff may live on-site. Expect long shifts, a focus on exceptional guest satisfaction, and a collaborative spirit among the kitchen brigade. Respect for local customs and a positive attitude are highly valued.
What are the realistic career progression opportunities for a Chef de Partie in Botswana?
A Chef de Partie can typically progress to Sous Chef or Head Chef roles, especially with demonstrated leadership and culinary excellence. Opportunities may arise within the same establishment or by moving to larger hotels or international chains operating in Botswana. Continuous learning and skill development in diverse cuisines are key for advancement.
What kind of benefits package, such as leave, medical aid, or pension, can a Chef de Partie typically expect in Botswana?
Standard benefits usually include statutory annual leave and often include accommodation and meals, particularly for roles in remote lodges. Medical aid and pension contributions are common benefits provided by established employers, though these can vary. It's advisable to inquire about the specific benefits offered during the interview process.
How should job seekers in Botswana apply for a Chef de Partie position, and what do employers typically look for?
Applicants should submit a well-structured CV highlighting their culinary qualifications, practical experience, and any relevant certifications. Employers look for a passion for food, strong practical skills, reliability, and the ability to work effectively in a team. Demonstrating knowledge of local ingredients or international cuisine can also be an advantage.