CDP

• Manage daily operations of your assigned kitchen section (Hot, Cold, or Pastry/Baking).
  
• Prepare and plate sophisticated dishes that seamlessly blend local bushveld ingredients with classical culinary techniques.
  
• Execute flawless services across diverse locations, adapting food handling for the main dining room, open -air bomas, and remote bush braais/dinners.
  
• Ensure full mise en place, kitchen prep lists, and production schedules are accurately completed before every guest service.
  

• Handle strict portion control and food rotation (FIFO) to deliver consistent value while heavily minimising food wastage.
  
• Conduct structural stock audits, report ingredient shortages promptly to senior chefs, and assist in receiving remote lodge deliveries.
  
• Accommodate complex guest dietary requirements, allergen management, and religious dietary preferences with care and creativity.
  

• Uphold world -class food safety, sanitation, and hygiene protocols in direct compliance with HACCP principles.
  
• Maintain the absolute cleanliness, deep organization, and structural functionality of your workstation and kitchen tools.
  

Requirements

• Education: A formal professional cookery or culinary arts qualification from a recognised hospitality institution.
  
• Experience: Minimum of 2–4 years of experience working as a Commis Chef or Chef de Partie within a luxury safari lodge, 4/5 -star hotel, or high -volume fine -dining restaurant.
  
• Versatility: Strong all -rounder capabilities; experience in pastry and artisanal baking (desserts, fresh breads, pastries) is highly advantageous.
  
• Adaptability: Ability to thrive and maintain a professional work ethic in a remote bush environment.
  
• Flexibility: Willingness to work a hospitality schedule, including split shifts, weekends, and public holidays depending on guest occupancy.
  
• Compliance: Clear criminal record and excellent verbal fluency in English (knowledge of isiZulu is an advantage).
  

Benefits