Waterberg: Head Chef

About the Role

We are seeking an experienced Head Chef to join our high-end 5-star lodge in the Waterberg region. As the key culinary leader, you will be responsible for managing a large kitchen brigade across multiple dining venues while ensuring exceptional food quality, operational efficiency, hygiene standards, and guest satisfaction at all times.

Key Responsibilities

• Oversee the daily preparation, cooking, and presentation of all food items in line with 5-star lodge standards
• Ensure consistently high levels of food quality, presentation, and service delivery
• Manage all kitchen operations across multiple kitchens and dining venues
• Oversee buffet and à la carte service, including live cooking stations and guest interaction
• Plan menus in collaboration with the Executive Chef
• Conduct purchasing, stock ordering, stock receiving, and supplier coordination
• Manage food costings, kitchen controls, budgeting, and procurement processes
• Monitor and control food costs, wastage, and stock rotation procedures (FIFO)
• Ensure all food storage areas, kitchens, and service areas are maintained to the highest hygiene standards
• Implement and maintain kitchen hygiene, food safety, and operational protocols
• Manage and lead a kitchen brigade of over 30 staff members
• Train, mentor, and assess kitchen staff to ensure high operational standards and continuous development
• Promote strong teamwork and interdepartmental cooperation
• Manage kitchen resources effectively, including gas, electricity, water, and equipment usage
• Report breakages, maintenance issues, and operational concerns where required
• Handle guest complaints professionally and efficiently where necessary
• Maintain accurate reporting and kitchen administration

Requirements

• Minimum 35 years experience as a Head Chef within a 4 or 5-star lodge or hospitality environment
• Formal culinary qualification required
• Strong experience within high-volume luxury hospitality operations
• Experience managing large kitchen teams and multiple kitchen outlets
• Strong understanding of buffet operations, live cooking stations, and guest interaction

Qualifications

• Formal culinary qualification (e.g. Bachelor’s degree in Hospitality Management, Matric with culinary qualifications)

Salary & Benefits

Salary negotiable depending on experience and qualifications. Provident Fund contribution available. Medical aid contribution available.