09/06/2026
VACANCY: EXECUTIVE CHEF
Chobe Marina Lodge is preparing for its reopening and repositioning as one of Kasane’s leading lodge and leisure properties. We are seeking an experienced, disciplined and hands-on Executive Chef to lead the culinary department through pre-opening preparation, reopening mobilisation and full operational stabilisation.
The Executive Chef will be responsible for all kitchen operations, including breakfast, buffet, à la carte, banqueting, group catering, staff meals, activity-related catering and multi-outlet food production across the lodge. The role requires strong leadership, practical production discipline, excellent hygiene standards, sound food cost control and the ability to train and develop a kitchen team in a reopening environment. The draft role profile already places the Executive Chef over all culinary operations, food quality, hygiene compliance, cost control and team leadership across CML’s outlets.
Key Responsibilities
The successful candidate will be responsible for:
• 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 benchmarks approved by the Board of Chobe Marina Lodge.
• 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.
• Supporting local procurement and practical sustainability initiatives where quality, consistency and pricing allow.
Minimum Requirements
Applicants should have:
• 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, à la carte, breakfast, banqueting and group catering operations.
• 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.
Key Success Measures
The Executive Chef will be expected to ensure that:
• The kitchen opens and stabilises according to the approved reopening plan.
• Menus are costed, executable and aligned with the lodge’s positioning.
• Food quality and guest feedback meet agreed CML standards.
• Food cost and stock variance remain within approved benchmarks.
• Hygiene and food safety audits meet required standards.
• The kitchen team is trained, structured and operating with clear accountability.
Applications
Interested candidates should submit:
• Updated CV
• Cover letter
• Contactable references
• Current or expected remuneration
Applications to: [email protected]
Closing date: 22 June 2026
Only shortlisted candidates will be contacted.
