Camp Manager- "Chef Experience"

• Menu Design: Plan and execute creative, high-quality menus that showcase local South African flavours with a modern, international twist (boma dinners, bush breakfasts, and plated dinners).
  
• Food Preparation: Personally handle the cooking and plating of meals, ensuring exceptional presentation, taste, and dietary accommodation (vegan, gluten-free, etc.). If and when Required.
  

• Guest Relations: Act as the primary host, welcoming guests upon arrival, conducting lodge orientations, managing check-ins/check-outs, and looking after guest comfort throughout their stay.
  
• Daily Operations: Oversee the daily upkeep of the lodge, including front-of-house, bar management, house-keeping standards, and basic maintenance coordination.
  
• Staff Leadership: Supervise, train, and motivate the kitchen and housekeeping staff, fostering a positive and efficient working environment.
  
• Administration: Handle basic daily administration, guest billing, cash ups, and clear communication with the reserve management and reservations team.
  

Requirements

• Requirements & Qualifications
  
  • Experience: Minimum of 3–5 years of hospitality experience in a similar dual role (Assistant Camp Manager, Hosting Chef, or Head Chef with strong front-of-house experience) within a 4 or 5-star safari lodge environment.
    
  • Qualifications: Formal culinary arts degree or diploma from a recognised institution is highly advantageous. A hospitality management qualification is a plus.
    
  • Skills: Exceptional cooking skills across diverse cuisines, strong financial literacy (stock control/budgeting), and natural, charismatic guest hosting abilities.
    
  • Licences: Valid South African driver's licence is essential.
    
  • 
    Attributes: Resilient, flexible, and fully adapted to the remote bush lifestyle. Strong problem-solving skills with a hands-on "lead by example" work ethic.
    
    

Benefits