Discover a rewarding culinary leadership opportunity at a well-established safari property in Limpopo, located less than three hours from Pretoria. This role is ideal for a Chef who enjoys creating good, honest food in a tranquil bush environment where quality, consistency, and guest satisfaction guide the pace of each day. As Head Chef, you will oversee fresh lodge-style meals across two outlets accommodating 18 and 8 guests. Daily offerings include quick early breakfasts, simple hearty lunches/brunches, relaxed afternoon teas, and a well-presented three-course dinner as the highlight of the day. On occasional Saturdays, the lodge enjoys spoiling guests a food-and-wine pairing experience that may range from a small tasting plate to a five-course pairing menu. The emphasis is on reliable, well-balanced cooking rather than fine dining, with strong attention to presentation and guest experience. You will lead a brigade of approximately five chefs, ensuring standards are maintained, and will also be involved in menu development reflective of the season, staff training, and stock ordering and control. Depending on your strengths, there may occasional involvement with a third 8 sleeper property outside South Africa for bi-annual camp-style menu updates and chef training. The role follows a balanced shift structure, with either a morning shift from 06h00 to 15h00 or an afternoon/evening shift from 12h00 to 21h00. A reasonable understanding of food-and-wine pairing, along with the ability to cater confidently for gluten-free, vegan, vegetarian, and other special dietary requirements when needed, is essential. The interview process begins with a virtual Zoom discussion, followed by an on-site interview that includes preparing a three-course meal for the Directors. ( ) ; . This position is well suited to a Chef who enjoys contributing their own ideas while ensuring a consistent, guest-focused operation. If you are dedicated, capable, and seeking a stable leadership role in a beautiful safari environment, apply today. Strong, proven culinary experience, from within an upmarket game lodge / similar remote work environment; Food and wine pairing knowledge / experience; Computer literate – Word, Excel, Outlook & Internet; Excellent communication skills – ability to manage and lead a team of approx. 5 chefs; Creative – able to comfortably do seasonally minded menu planning (up to 5 courses); Familiar with kitchen and hygiene standards, and able to ensure these are consistently & strictly maintained; Strongly familiar with various dietary requirements e.g. Gluten free, Vegan, Kosher, Pescatarian etc. etc; Have high standards for food presentation; Able to work well under pressure, particularly when both guest & staff meals are cooked during lunch period Formal culinary qualification Valid driver’s licence and own vehicle & Full menu planning for two outlets on the same property, and possibly a 3rd (Outside of RSA, bi-annually); Overseeing a team of approx. 5 chefs; Training and upskilling of kitchen team; Ordering (Fruit & Veg is on Monday’s); Stock control; Deep cleaning – Wednesday’s, whilst Guests are out at brunch in the bush; Ensure that the relevant prep for all meals is well-coordinated; Ensure that meals served are on par with standards and are well presented; Ensure that any dietary requirements or special requests are adhered to / carried out correctly; Ensure that health and hygiene standards protocols are being consistently followed / / Gross salary of approximately R25 – R40, 000.00 NEG DOE; Split of gratuities; Accommodation: Very large private house comprising 2 / 3 rooms, separate kitchen, very large lounge area with an indoor braai leading onto a small patio, separate bathroom with a shower. Only furniture included is a built-in wardrobe and bed, in one of the rooms. The house is located approximately 2 km from the lodge and is reserved for the Chef should you have your own vehicle – If not, suitable alternative accommodation closer to the lodge can be arranged; Wi-Fi is available at house; Meals: Eat from the kitchen when on duty. Self-catering when off duty. Uniform provided, including chef jacket; Laundry facility available; Work/leave cycle: Flexible roster – 6.5 days per week, plus 1 extra day for any public holiday worked. Additionally, 21 annual leave days. The employer is open to considering / discussing having a pet onsite; Candidates with existing work permits for South Africa are welcome to apply; Transport from Johannesburg can be arranged for interviews / on-boarding – daily shuttles to the property. TO APPLY Please submit your CV through this platform. VERY NB REGARDING YOUR CV PLEASE – It must be in an editable Word or PDF format only (no scanned copies); Must be fully updated as of this month, 2025 Include a RECENT head & shoulders photo; Clearly list all employment dates for each employer (month & year to month & year); Provide contactable references for all positions held in the last 10 years. In ADDITION , please keep the following supporting documents ready to send promptly, IF REQUESTED , after receipt of your CV: 1. Written reference letters (if available), 2. Relevant qualification copies; 3. Driver’s Licence and/or PrDP; 4. ID/Passport; 5. Valid work permit/visa (if applicable). CHEFS would also submit the following – Summary food portfolio – OWN BEST plated 6 starters, 6 mains & 6 desserts. Safari JOBS thanks you in advance for applying for this vacancy. Should you not hear from us within 7 working days please kindly consider your application unsuccessful for this particular position. 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