Hoedspruit: Head Chef posted by Wild Dreams Hospitality

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 driver’s 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