Head Chef

Zohorecruit; Greater Tzaneen Local Municipality; On-site; ZAR 171,000 - 231,000; Full time

Benefits offered by this job

On-site accommodation

Live-in

Job summary

Kendrick Recruitment is seeking an experienced Head Chef to lead a luxury 4-Star lodge in the Greater Kruger. This full-time, live-in role includes on-site accommodation and shift work in a remote bush environment.

You will direct the culinary team, ensure HACCP hygiene, manage stock and food costs, deliver exceptional dining, uphold high lodge standards, and require a formal culinary qualification with 5+ years in lodge/hotel kitchens, including 2 years as Head Chef.

Qualifications

• Formal culinary qualification from a recognised institution.
• Minimum of 5 years’ lodge/hotel/fine-dining kitchen experience; 2+ years in Head Chef role.
• Strong knowledge of stock management, portion control and food hygiene standards.

Responsibilities

• Lead culinary team to deliver high-quality dining.
• Execute daily and seasonal menus per SOPs.
• Manage stock takes and food cost controls.
• Ensure hygiene and HACCP compliance.
• Maintain kitchen cleanliness and equipment readiness.
• Coordinate with Front of House for guest dietary needs.
• Provide staff training and performance feedback.

Skills

Stock management

Portion control

Food hygiene

Leadership

Menu execution

HACCP knowledge

Communication

English fluency

Education

Formal culinary qualification

Tools

MS Office

Job description

Full time | Kendrick Recruitment | South Africa

Posted On 2026/10/05

Job Information

Head / Executive Chef

R18,000

City Greater Kruger

State/Province Limpopo

Job Description

Head Chef – Luxury 4-Star Lodge | Greater Kruger

Salary: R18,000 per month (Negotiable DOE) | Live-In

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.

Key Responsibilities:

• 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

Working Conditions:

• 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.