Head Chef

• Culinary Excellence: Design, implement, and execute creative, seasonal menus (A la Carte, Buffet, Bush Breakfasts, and Boma Dinners) tailored to a luxury safari dining experience.
  
• Kitchen Management: Supervise daily kitchen operations, ensuring exceptional food quality, plating consistency, and timely service.
  
• Financial Control: Manage food costing, portion control, and budgeting. Place weekly stock orders efficiently to minimize wastage while preventing shortages in a remote location.
  
• Leadership & Training: Mentor, train, and motivate the kitchen staff to continually elevate their skills and maintain a cohesive, positive team environment.
  
• Stock & Administration: Conduct regular stocktakes, manage supplier relationships, and maintain high standards of kitchen administration.
  
• Hygiene & Safety: Maintain immaculate cleanliness and strict hygiene standards across all food preparation and storage areas in compliance with health regulations.
  
• Guest Relations: Cater gracefully to various dietary and religious requirements, and occasionally interact with guests to ensure an unforgettable dining experience.
  

Requirements

• Experience: Minimum 2–3 years of experience as a Head Chef or Senior Sous Chef within a 4-star or 5-star luxury game lodge, boutique hotel, or fine-dining establishment.
  
• Qualifications: A formal culinary qualification or diploma in Food Preparation & Culinary Arts is highly preferred.
  
• Skills: Strong knowledge of food costing, inventory control software, and kitchen administration.
  
• Attributes: Adaptable, highly organised, and comfortable working and living in a remote bush environment.
  
• Logistics: Valid South African Driver’s Licence is essential.
  
• References: Clear criminal record and stable employment history with strong, verifiable references.
  

Benefits

• Competitive salary of R20,000 – R30,000 per month.
  
• Comfortable live-in accommodation provided on-site.
  
• All meals provided while on duty.