Job Description
• Proven experience as a Chef in a lodge, safari camp, hotel, or other remote hospitality environment.
• Strong ability to prepare a wide range of international dishes, fresh breads, and desserts.
• Excellent understanding of food safety, kitchen hygiene, and sanitation standards.
• Experience with stock control, portion control, and minimizing food wastage.
• Sound knowledge of preserving fresh produce and perishable goods, including freezing, vacuum sealing, pickling, and proper storage techniques.

Duties and Responsibilities
-Preparing a wide range of international dishes, fresh breads, and desserts.
- stock control, portion control, and minimizing food wastage.
-preserving fresh produce and perishable goods, including freezing, vacuum sealing, pickling, and proper storage techniques.


Qualifications and Experience
• Trade tested class 1 Chef
• Ability to work independently with minimal supervision.
• Adaptable, and resourceful in remote bush conditions.
• Positive attitude, strong teamwork skills.

Working Conditions
• Live-in position at a remote safari camp in Zimbabwe.
• Accommodation and a ration pack are provided.
• Rotational leave schedule in accordance with company policy, typically 2 months on duty followed by 2 weeks off, although this may vary depending on operational requirements.
• Candidates must be flexible and willing to adapt to the needs of a dynamic safari operation.