Head Chef

Wild Dreams Hospitality; Limpopo; On-site; ZAR 35,000 - 55,000; Full time

Benefits offered by this job

Provident Fund contribution

Medical aid contribution

Job summary

Wild Dreams Hospitality in Limpopo is seeking a Head Chef to lead kitchen operations in a luxury 5-star setting. You will manage a brigade of over 30 staff while ensuring high food quality and guest satisfaction.

The role requires a minimum of 3-5 years’ experience in a similar environment and formal culinary qualifications. The position is live-in with a negotiable salary and additional benefits including provident fund and medical aid contributions.

Qualifications

• Minimum 3–5 years’ experience as a Head Chef in a 4 or 5-star lodge or hospitality environment.
• Strong experience in high-volume luxury hospitality operations.
• Strong understanding of buffet operations, live cooking stations, and guest interaction.

Responsibilities

• Oversee food preparation and service across dining venues.
• Manage kitchen operations and team of over 30 staff.
• Ensure high levels of food quality and hygiene standards.

Skills

Leadership

Kitchen management

Food costing

Hygiene standards

Customer service

Teamwork

Education

Formal culinary qualification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

Reporting to the Executive Chef in a high-end 5-star setting, the successful candidate will be responsible for managing a large kitchen brigade across multiple dining venues while ensuring exceptional food quality, operational efficiency, hygiene standards, and guest satisfaction at all times.

Candidate Responsibilities

• Oversee the daily preparation, cooking, and presentation of all food items in line with 5-star lodge standards
• Ensure consistently high levels of food quality, presentation, and service delivery
• Manage all kitchen operations across multiple kitchens and dining venues
• Oversee buffet and à la carte service, including live cooking stations and guest interaction
• Plan menus in collaboration with the Executive Chef
• Conduct purchasing, stock ordering, stock receiving, and supplier coordination
• Manage food costings, kitchen controls, budgeting, and procurement processes
• Monitor and control food costs, wastage, and stock rotation procedures (FIFO)
• Ensure all food storage areas, kitchens, and service areas are maintained to the highest hygiene standards
• Implement and maintain kitchen hygiene, food safety, and operational protocols
• Manage and lead a kitchen brigade of over 30 staff members
• Train, mentor, and assess kitchen staff to ensure high operational standards and continuous development
• Promote strong teamwork and interdepartmental cooperation
• Manage kitchen resources effectively, including gas, electricity, water, and equipment usage
• Report breakages, maintenance issues, and operational concerns where required
• Handle guest complaints professionally and efficiently where necessary
• Maintain accurate reporting and kitchen administration
• Ensure company standards and procedures are consistently upheld
• Operate the kitchen as an efficient and financially responsible business unit

Core Criteria

• Minimum 3–5 years’ experience as a Head Chef within a 4 or 5-star lodge or hospitality environment
• Formal culinary qualification required
• Strong experience within high-volume luxury hospitality operations
• Experience managing large kitchen teams and multiple kitchen outlets
• Strong understanding of buffet operations, live cooking stations, and guest interaction
• Excellent knowledge of stock control, food costing, budgeting, and procurement
• Strong understanding of kitchen hygiene and food safety protocols
• Excellent leadership, organisational, and communication skills
• Ability to work under pressure in a fast-paced hospitality environment
• Strong administrative and reporting abilities
• Good computer literacy including Microsoft Word, Excel, and Outlook
• Valid driver’s licence preferred
• Stable career track record
• Reliable, professional, detail-oriented, and passionate about hospitality and guest service

Package

• Salary negotiable depending on experience and qualifications
• Provident Fund contribution
• Medical aid contribution available

This is a live-in position.