Consultant Development Chef

at  Belmond Management

As a Consultant Development Chef for Belmond Safaris, you’ll spearhead the concept and team that drives extraordinary and memorable culinary experiences for our guests across all aspects of the Safari business.
If you’re looking to develop your skills and be part of the future of luxury, this is your moment.
This is a freelance role for up a period of 6 months based out of South Africa with frequent travel to the Lodges.

ABOUT US

The two luxurious safari lodges set in the unspoilt wilderness of Northern Botswana. This is where the incredible Okavango Delta floods each year, attracting a breathtaking diversity of wildlife. At its heart, Eagle Island Lodge is sustainably designed to conjure up an explorer’s base. Guests can drift through the watery landscape on mokoro canoes, spotting bright frogs and kingfishers, or set off on exhilarating helicopter and horseback safaris in the dry season.
Elephants are, not surprisingly, the main attraction at Savute Elephant Lodge, which boasts an exemplary eco-friendly design, luxurious spa and viewing hide. The majestic inhabitants are drawn to the mysterious Savute Channel, which flows seemingly at whim.
The experience from one lodge to the next is dramatically different. Linked by light aircraft, together they form the ultimate safari journey in Botswana.
With our vast offerings, the opportunities to craft a unique career here are endless. Join us and achieve the truly exceptional.

• Development of each lodge’s food direction and concept, ensuring unique and individual cuisine character and personality for each property.
• Consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchens and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchens.
• Introduction and consistent maintenance of sustainable practices in culinary operations, seeking innovative ways to introduce local ingredients to modern, international luxury cuisine; researching suppliers to find an adequate balance between produce quality, consistent supply, adaptability to company policies and proximity to the operations, thus reducing the footprint.