Executive Chef at Newmark Hotels

Job Advert Summary    

• To lead and manage all kitchen operations at Qwabi Private Game Reserve, ensuring exceptional culinary experiences, operational efficiency, and adherence to the highest food quality, hygiene, and presentation standards expected within a luxury hospitality environment.

Minimum Requirements    

• Grade 12 (Matric) or equivalent
• Culinary Diploma or relevant Chef qualification
• Minimum 5–7 years’ experience in professional kitchen operations
• At least 3 years’ experience in a senior culinary leadership role, preferably within a luxury lodge or hotel environment
• Strong knowledge of international cuisine, plating, food trends, and kitchen management
• Experience in stock control, budgeting, and food cost management

Duties and Responsibilities    
Operations Management

• Oversee all kitchen operations, including restaurant dining, bush dining experiences, functions, and special events.
• Ensure smooth daily kitchen operations during all meal services.
• Maintain exceptional food quality, consistency, and presentation standards.
• Develop and implement innovative menus aligned with guest expectations and lodge standards.
• Ensure efficient kitchen workflow and operational excellence.

Guest Experience

• Deliver consistently exceptional culinary experiences for all guests.
• Accommodate special dietary requirements and guest preferences professionally.
• Engage with guests where necessary to enhance the dining experience.
• Work closely with the Food & Beverage team to ensure seamless service delivery.

Team Leadership & Development

• Lead, motivate, and manage all kitchen staff.
• Conduct ongoing training on food preparation, plating, hygiene, and kitchen procedures.
• Manage staff performance, conduct appraisals, and implement development plans.
• Foster a culture of teamwork, discipline, accountability, and excellence within the kitchen brigade.

Financial & Stock Control

• Manage food cost percentages and departmental budgets effectively.
• Oversee stock control, ordering, and inventory management.
• Minimise wastage and implement cost-saving initiatives without compromising quality.
• Ensure accurate stock rotation and proper storage procedures.

Health, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and health regulations.
• Maintain cleanliness and sanitation throughout all kitchen areas.
• Ensure proper food handling, storage, and preparation practices.
• Enforce kitchen safety standards and procedures at all times.

Administration & Reporting

• Prepare reports on food costs, stock usage, and kitchen performance.
• Manage kitchen rosters, leave schedules, and staffing requirements.
• Ensure all Standard Operating Procedures (SOPs) are implemented and maintained.
• Coordinate effectively with all lodge departments to ensure smooth operations.

Dedaline:27th May,2026