Hoedspruit: Head Chef

This position will be based at one of the 4-star lodges, part of a larger luxury collection. Candidate requirements; Formal culinary qualification from a recognized institution. Minimum 5 years experience in a lodge, hotel, or fine-dining kitchen, with at least 2 years as Head Chef. Familiarity with stock management, portion control, and food hygiene standards. Experience preparing and presenting high-quality plated meals. Willingness to live on-site and work in a remote/bush environment. Computer Literacy: MS Office Language: Fluent in English; other local language an advantage Other Requirements: Valid drivers license; ability to work flexible shifts and live on site Candidate responsibility: Execute daily and seasonal menus following established SOPs. Adapt menus based on guest feedback and stock availability. Perform quality checks before service to ensure standards. Conduct daily and monthly stock takes accurately. Manage portion control to minimize wastage and optimize food costs. Manage staff schedules and ensure efficient kitchen workflow. Maintain kitchen cleanliness, hygiene, and compliance with regulations. Oversee equipment maintenance and readiness. Brief and instruct junior staff effectively. Train kitchen staff on menu execution and hygiene standards. Monitor performance and provide constructive feedback. Foster teamwork, morale, and effective communication. Lead pre-shift briefings coordinating front and back of house. Enforce hygiene protocols and food safety standards (e.g., HACCP). Conduct daily checks on cleanliness, food storage, temperature control, and pest management. Train staff on safe handling of food, chemicals, and equipment. Ensure proper use of PPE and safe working conditions. Report all incidents or near-misses promptly. Ensure compliance with lodge health and safety policies and legal requirements. Submit accurate weekly and monthly reports on stock, wastage, food costs, and maintenance needs to General Manager. Communicate daily with Front of House and service teams regarding menus, dietary needs, and guest feedback. Provide timely updates to GM on menu performance, staffing, and equipment issues. Maintain clear internal communication through handovers, briefings, and prep lists. Engage guests professionally regarding menu items and accommodate special dietary requests. Stay updated on best practices and innovations in food production, hygiene, and kitchen equipment. Monitor the condition of kitchen machinery and equipment. Report any maintenance needs or issues promptly to the General Manager. Package and Benefits: Lodge-based role with on-site accommodation provided Required to work shifts, weekends, and public holidays and overtime Remote area with limited access to town facilities 21 days on 7 days work cycle. 3-month probationary period