Job Summary
- Type: full-time
- Location: Kasane
- Category: Culinary
- Closing Date: 2026-07-14
Key Responsibilities
- Leading all kitchen operations and ensuring consistent food quality, taste, presentation and portion control.
- Preparing and implementing reopening menus, standard recipes, recipe costing, production planning and kitchen operating routines.
- Managing food cost, stock movement, wastage, supplier specifications and stock variances in line with approved benchmarks.
- Ensuring strong hygiene, food safety and HACCP-aligned kitchen practices.
- Training, supervising, motivating and disciplining the kitchen team fairly and consistently.
- Building section leadership, kitchen accountability and succession depth within the brigade.
- Managing guest feedback, dietary requirements, allergies and special requests professionally.
- Working closely with the General Manager, Regional Executive Chef, F&B Manager, Finance, Stores, Procurement and HR.
- Leading local procurement and practical sustainability initiatives where quality, consistency and pricing allow.
Requirements
- Proven experience as an Executive Chef, Head Chef or strong Senior Sous Chef in a lodge, hotel, resort or high-volume hospitality environment.
- Strong experience in buffet, a la carte, breakfast, banqueting and group catering.
- Pre-opening, reopening or refurbishment experience will be a strong advantage.
- Strong food cost control, recipe costing, stock management and wastage-control experience.
- Good knowledge of hygiene, HACCP and food safety standards.
- Ability to train, discipline and develop kitchen staff.
- Computer literacy and ability to work with procurement, inventory and POS-related systems.
- Strong communication skills and the ability to work with senior management.
- Willingness to live and work in Kasane, Botswana.
How to Apply
Tel: 625 2221 Fax: 625 2224
Address: P/Bag K83, Kasane, Plot 21306, President Avenue
Closing Date: 14 July 2026. Only shortlisted candidates will be contacted.
Frequently Asked Questions
What typical qualifications, certifications, or education are required for an Executive Chef role in a Botswanan lodge?
Candidates usually need a diploma or degree in Culinary Arts or Hospitality Management, combined with extensive experience in a senior kitchen management role, preferably within a lodge or hotel setting. Practical skills, strong leadership abilities, and a proven track record in menu development and team supervision are highly valued.
What are the common day-to-day responsibilities for an Executive Chef in a lodge environment like Chobe Marina Lodge?
Daily tasks involve overseeing all kitchen operations, including menu planning, food preparation, inventory management, and ensuring high standards of hygiene and food safety. You would also manage and mentor kitchen staff, control food costs, and adapt menus to cater to diverse guest preferences, often incorporating local ingredients.
What can I expect regarding the local work culture and expectations for an Executive Chef in Botswana's hospitality industry?
The work culture often emphasizes teamwork, respect for colleagues, and a strong commitment to guest satisfaction, especially in remote lodge settings. You can expect long hours, especially during peak seasons, and a need for adaptability to local produce availability and cultural nuances in cuisine.
What are realistic career progression or growth paths for an Executive Chef in Botswana's culinary sector?
Progression often involves moving to larger or more prestigious lodges and hotels, potentially into multi-property culinary directorships or corporate chef roles within hospitality groups. Some chefs also choose to open their own culinary businesses or transition into consulting or culinary education.
What typical benefits (e.g., leave, medical aid, pension) can an Executive Chef expect in the Botswanan hospitality industry?
Common benefits often include accommodation, meals, and uniform, especially in remote lodge environments. Medical aid contributions and a pension scheme are frequently offered, though specific packages vary significantly between employers.