Duties: Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating). Cost control, waste reduction, and ordering efficiency. Procurement & stock control with limited deliveries. Planning essential. Controlling the departmental budget by staying within the budget or motivating reasons for going over budget. Ensure that stock rotation is adhered to. Month end stock take, together with the stock controller. Team leadership of multi-cultural kitchen staff and trainees. Menu planning aligned with lodge budgets and guest expectations. Training and mentoring of junior chefs, interns, and all kitchen staff. Scheduling, delegation, and performance management. Training and mentorship experience and staff development programs Ensure that discipline is maintained in your department. Handle all disciplinary issues in conjunction with the Resident Manager. Visit Camps at least twice a week and see that standards are being kept up. Be on the “floor” on a regular basis and ensure that buffets are replenished and looking fresh. Draw up leave roster for the staff in your department. Performance management: monitor staff performance and provide feedback. Ensure kitchen equipment faults are reported to the maintenance manager. Requirements: Grade 12 Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution. City & Guilds or equivalent certification preferred. Minimum 57 years professional kitchen experience, with at least 3 years in a senior or executive chef role. Valid Food Safety/Hygiene Certificate (HACCP knowledge essential). High personal hygiene and presentation standards. Knowledge of health and safety regulations, kitchen audits, and compliance with local food legislation. Calm under pressure, organized, and solution driven. Adaptable to remote living and bush conditions (limited connectivity, wildlife proximity, etc.). Passion for sustainability and local sourcing is often highly valued. Experience with special diets Computer literacy – Excel for stock control, menu costing and Plus point. Valid drivers licence and able to drive at night between camps when required

EXECUTIVE CHEF | Klerksdorp, North West | Permanent Lead the full culinary operation of a dynamic, high-volume hotel environment. This role requires a seasoned kitchen leader who can balance creativity, quality, cost control, and operational discipline. As the Executive Chef, you will oversee all culinary functions across multiple outlets, including restaurants, room service, and banqueting. You will drive menu innovation, elevate food standards, streamline production, and ensure absolute compliance with hygiene and safety regulations. This is a hands-on leadership role suited to someone who thrives in fast-paced, high-volume operations. Our client is a respected hotel group known for delivering consistent guest experiences across its properties. The kitchen environment is structured, quality-driven, and requires a leader who can mentor teams while maintaining commercial focus. What You’ll Do Lead and manage the full kitchen brigade across all outlets. Oversee daily production, quality control, standards, and service readiness. Ensure consistency in plating, taste, and presentation. Manage rosters, shift structures, and kitchen workflow. Develop creative, seasonal menus for à la carte, room service, functions, and banqueting. Implement accurate menu costing, food cost controls, and waste-management systems. Enforce HACCP, OHSA, hygiene, and cold-chain compliance. Conduct inspections, audits, and ongoing compliance checks. Drive stock control, ordering, supplier management, and variance reporting. Recruit, mentor, train, and develop chefs at all levels. Oversee large-scale banqueting events ranging from 200–500 pax. Collaborate with F&B and events teams on planning and execution. Manage food cost, labour cost, and operational budgets. Strengthen systems for portion control, waste reduction, and operational efficiency. What You Bring Culinary Diploma or Professional Cookery qualification. 5–7 years’ experience in hotel or high-volume kitchen operations. Minimum 3 years in a senior role (Sous Chef, Head Chef, Executive Chef). Strong banqueting, production, and high-volume service experience. Proven skill in menu creation, menu engineering, and food costing. Comprehensive HACCP, food safety, and OHSA knowledge. Experience leading and developing a full kitchen brigade. Strong stock, supplier, and financial management capability. Excellent communication, coordination, and leadership skills. Ability to operate under pressure in a fast-paced environment. What Success Looks Like Consistent delivery of high-quality dishes across all outlets. Well-run kitchen operations with strong team morale and accountability. Accurate cost control, low waste, and efficient production systems. Strong compliance culture with zero hygiene or safety failures. Seamless execution of banqueting and high-volume events. A motivated, skilled, and performance-driven culinary team.