Head Chef

Head Chef - Luxury Tented Safari Camp - Kruger National Park Region Role Overview: An exceptional opportunity for a passionate and experienced Head Chef to lead the culinary operation at an intimate luxury safari camp serving a maximum of 12 guests and staff. This leadership role requires a strong focus on quality, consistency, innovation, and efficient kitchen management within a high-end bush environment. Key Responsibilities: Kitchen Leadership & Food Quality • Oversee daily kitchen operations and ensure exceptional meal quality and presentation • Maintain consistency in recipes, ingredients, and plating standards • Lead a small kitchen team of 4 chefs and 1 intern • Ensure all meals reflect luxury safari dining standards Menu Development & Innovation • Develop and implement creative, seasonal menus • Stay current with culinary trends and introduce new ideas • Ensure menus align with lodge standards and guest expectations Stock, Cost Control & Budgeting • Conduct menu costing and manage food costings effectively • Control departmental budget and ensure expenditure compliance • Maintain COS (Cost of Sales) within budget expectations • Oversee stock control, rotation, requisitions, and issue sheets • Conduct weekly and month-end stock takes with management support Hygiene & Kitchen Compliance • Enforce strict hygiene, safety, and food regulations at all times • Maintain clean, organised, and compliant kitchen operations • Ensure staff adhere to grooming and hygiene standards Team Leadership & Development • Train, mentor, and develop kitchen staff and interns • Manage staff discipline and performance in conjunction with management • Foster a positive, high-performance kitchen culture • Ensure professionalism and teamwork within the brigade Operational Support • Report and follow up on kitchen equipment maintenance issues • Assist with smooth coordination between kitchen and lodge operations • Ensure accurate completion of all administrative kitchen processes Requirements: • Minimum 5 years’ experience as Sous Chef or Head Chef • Strong leadership and team management skills • Proven experience in food costing and budget control • High standards of hygiene and kitchen organisation • Strong creativity with attention to detail • Experience in luxury lodge or high-end hospitality environment essential • Willingness to work split shifts in a remote safari setting Package & Benefits: • Live-in accommodation (shared accommodation may apply – preference male candidate) • Meals provided • 7 days off per month + 21 consecutive annual leave days • 5% provident fund contribution by company • Practical cook-off and interview required Please note that only suitable candidates meeting the requirements of the position will be contacted.

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