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Employer: Intellistaff Outsourced Services
Location: Okavango Delta, Botswana
Position Type: Permanent | Senior Level
Salary: Market Related


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✨ About the Role

Are you a creative and experienced culinary leader looking to take your career to the next level? Our client, a premier luxury lodge in the Okavango Delta, is seeking a dynamic Executive Chef to lead their kitchen team and deliver exceptional dining experiences. This is a rare opportunity to work in one of Africa’s most stunning natural locations while creating world-class culinary experiences that delight guests and celebrate local ingredients.


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🔑 Key Responsibilities

Kitchen Leadership & Administration

Oversee all kitchen operations, including staffing, scheduling, and reporting.

Manage cost control, inventory, and procurement, even in a remote lodge setting.

Maintain detailed records of kitchen performance, stock, and equipment.


Culinary Excellence & Menu Innovation

Design 7-day menus in line with the lodge’s Food Styling Guide.

Innovate using local produce and global culinary trends.

Ensure consistency, quality, and presentation of every dish served.

Maintain high food safety standards (HACCP) and hygiene protocols.


Guest Experience & Engagement

Personally interact with guests to understand dietary needs and preferences.

Curate memorable dining experiences including bush banquets and picnics.

Regularly review guest feedback and maintain minimum 95% satisfaction.


Staff Training & Development

Mentor and develop the kitchen team, fostering a culture of excellence.

Provide ongoing training on recipes, hygiene, and operational standards.

Lead by example with professionalism, discipline, and creativity.



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✅ Requirements

Experience & Qualifications

5+ years as an Executive Chef in 5-star or luxury lodge environments.

Formal qualification in Culinary Arts (degree or diploma).

Experience in remote lodge operations or African luxury villas is an advantage.


Skills & Attributes

Strong leadership and communication skills.

Exceptional organizational and problem-solving abilities.

Passion for sustainability, local sourcing, and world-class hospitality.

Proficiency in English (Setswana is a plus).

Computer literate and capable of managing kitchen budgets.


Personal Traits

Honest, driven, and guest-focused.

Creative, proactive, and passionate about food and service excellence.