Award-winning Game Lodge in Sabi Sand is currently recruiting for a Head Chef. The suitable candidate manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development ; kitchen team leadership ; operational efficiency ; hygiene compliance and financial performance, while upholding the brand’s values and guest experience promise. Duties: Kitchen Operations & Food Preparation: Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations. Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences. Ensure strict portion control and presentation consistency to meet fine dining standards. Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements. Conduct quality checks on food taste, appearance, and service timeliness. Guest Experience & Service: Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements. Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics. Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles. Proactively manage guest complaints, preferences, and feedback loops to continuously improve. Team Leadership & Staff Development: Identify high-potential team members and mentor them for future growth Implement training plans using internal and external trainers; maintain a culture of continuous development. Conduct quarterly performance appraisals with meaningful feedback and action plans. Enforce discipline and maintain professional standards in line with company HR policies. Kitchen Administration & Financial Management: Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting. Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality. Conduct accurate stocktakes and ensure compliance with procurement and inventory policies. Prepare annual departmental budgets and monitor monthly performance against forecast. Health; Safety & Hygiene: Enforce hygiene and HACCP protocols across all kitchen operations. Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues. Train staff on safe use of chemicals and food handling practices. Uphold fire safety, health, and hygiene policies and ensure full team compliance. Sustainability & Community Impact: Champion sustainable practices in food sourcing, waste management, and energy use. Promote local sourcing and support of nearby farmers and artisans where possible. Encourage staff and guests to engage in the propertys environmental and community programmes. Human Resources & Scheduling: Monitor and manage team leave, overtime, and attendance. Support staff in other departments as required, based on lodge priorities. Stay abreast of local labour law and ensure compliance in rostering and performance management. Leadership & Culture: Set the tone for a positive, respectful, and driven team culture. Act as a role model for professional appearance, time management, and guest engagement. Foster collaboration across departments and between sister properties. Remain flexible to operational needs, including schedule changes and inter-department support. Requirements: Grade 12 Formal Chef qualification (Diploma or higher). Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting. Excellent time management and ability to work under pressure. Demonstrated experience in menu design, budgeting, and team development. Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements. Stock and supply chain procedures, food safety, HACCP, and cost control. Menu engineering and sustainability in culinary operations. Financial principles including budget forecasting and P&L interpretation. Written documentation, SOPs, and training material creation. Leadership and mentoring of diverse culinary teams. Attention to detail in food preparation, presentation, and hygiene. Strong interpersonal and communication skills. High adaptability, creativity, and problem-solving ability. Proficiency in Microsoft Office and POS stock control systems.
