The Head Chef reports to the leads and 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.

Candidate requirements;

• 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.

• 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.

• 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.

• Identify high-potential team members and mentor them for future growth within the group.
• 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.

• 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.

• 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.

• 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 property’s environmental and community programmes.

• 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.

• 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.

• 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.

The Chef will be overseeing two properties in the Kruger National Park – one of which is a 12 bedroom lodge and the other a 6 bedroom lodge. Please attach your food portfolio in order to be considered for the position.

Candidate Requirements and Responsibilities:

• Diploma or degree in Professional Cookery, Culinary Arts, or equivalent from a recognized institution.
• City & Guilds or equivalent certification preferred.
• Minimum 5–7 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.
• 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.
• 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 (vegan, gluten-free/celiac disease , etc.).
• Computer literacy – Excel for stock control, menu costing and Plus point.
• 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.
• Valid driver’s licence and able to drive at night between camps when required

Package:

• Accommodation – Position is live in.
• Full package to be discussed on interview.
• Compulsory provident fund of 5% (CTC)
• Uniform and Meals included.
• 7 consecutive days off per month & 21 consecutive days annual leave
• Contactable references of at least 3 managers – portfolio photo of authenticity will be verified.