Salary :
R18,000 - 18,000 monthly
Kendrick Recruitment is seeking an experienced and passionate Head Chef to join a prestigious 4-star lodge in the Greater Kruger area. The successful candidate will lead the culinary team, delivering exceptional dining experiences while maintaining the highest standards of food quality, hygiene, and operational efficiency.
Execute daily and seasonal menus in line with established SOPs
Adapt menus based on guest feedback, dietary requirements, and stock availability
Perform quality checks before each service to ensure consistent standards
Conduct accurate daily and monthly stock takes
Manage portion control to minimise wastage and optimise food costs
Create staff schedules and ensure smooth kitchen operations
Maintain kitchen cleanliness and ensure compliance with all hygiene regulations
Oversee equipment maintenance and ensure readiness for service
Brief and instruct junior staff effectively
Train kitchen team members on menu execution and hygiene standards
Monitor staff performance and provide constructive feedback
Foster teamwork, positive morale, and clear communication within the kitchen
Lead pre-shift briefings to coordinate front and back of house
Enforce strict hygiene protocols and food safety standards (including HACCP)
Conduct daily checks on cleanliness, storage, temperature control, and pest management
Train staff on safe food handling, chemical use, and equipment safety
Ensure proper use of PPE and maintain safe working conditions
Report incidents or near-misses promptly and accurately
Ensure compliance with all lodge health and safety policies and legal requirements
Submit weekly and monthly reports on stock, wastage, food costs, and maintenance to the General Manager
Communicate daily with Front of House teams regarding menus, dietary needs, and guest feedback
Keep the General Manager informed on menu performance, staffing, and equipment issues
Maintain clear internal communication through briefings, handovers, and prep lists
Engage professionally with guests regarding menu items and special dietary requests
Stay up to date on best practices and innovations in food production and hygiene standards
Monitor the condition of all kitchen machinery and report any maintenance needs promptly
Formal culinary qualification from a recognised institution
Minimum of 5 years’ experience in a lodge, hotel, or fine-dining kitchen, with at least 2 years in a Head Chef role
Strong knowledge of stock management, portion control, and food hygiene standards
Proven experience in preparing and presenting high-quality plated meals
Willingness to live on-site and work in a remote bush environment
Proficiency in MS Office
Fluent in English (additional local languages advantageous)
Valid driver’s licence
Ability to work flexible shifts and live on site
Lodge-based role with on-site accommodation provided
Shift work including weekends, public holidays, and overtime
Remote location with limited access to town facilities
21 days on / 7 days off work cycle
3-month probationary period
This is a fantastic opportunity for a talented and dedicated culinary professional to lead a dynamic team in a world-renowned safari destination.
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