Head Chef

HotelJobs; Skukuza Rest Camp; On-site; ZAR 420,000 - 660,000; Full time

Job summary

The Lodge is seeking a passionate Head Chef to lead the culinary operations, overseeing menu development, kitchen leadership, and the guest dining experience in a luxury boutique setting.

You will manage stock, purchasing, cost control, supplier relations, and team mentoring to deliver exceptional, creative cuisine while shaping the kitchen's identity and driving consistent quality across services.

Qualifications

• Proven experience as a Senior Sous Chef, preferably within a luxury Lodge or fine dining environment.
• Strong leadership and kitchen management skills.
• Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration.

Responsibilities

• Oversee all kitchen operations and maintain the highest culinary standards
• Lead, train, and inspire the kitchen brigade
• Develop innovative menus and seasonal specials
• Take ownership of the kitchen and restaurant’s culinary identity
• Maintain strict food cost, stock control, and purchasing procedures
• Manage supplier relationships, deliveries, and invoice verification
• Ensure exceptional food quality, presentation, and consistency
• Ensure full compliance with health, hygiene, and food safety regulations
• Work closely with hotel management to enhance the overall guest dining experience

Skills

Leadership

Kitchen management

Creative thinking

Communication skills

Organizational skills

Job description

Job Description: We are currently seeking a passionate, experienced, and visionary Head Chef to lead the culinary operations at the Lodge. The Head Chef will be responsible for the overall management, leadership, and performance of the kitchen and restaurant culinary offering, ensuring that the highest standards of food quality, creativity, and guest satisfaction are consistently delivered. This role requires a hands‑on leader who is deeply passionate about food and hospitality and who is motivated to build and shape the identity of the kitchen and restaurant. The successful candidate will be encouraged to bring their own culinary style, creativity, and vision while maintaining the refined standards expected in a luxury boutique hotel environment. We are looking for a chef who will truly make the kitchen and restaurant their own — someone who takes pride and ownership in the culinary experience, builds a strong and passionate kitchen culture, and continuously strives to elevate the dining experience for our guests. The Head Chef will oversee menu development, kitchen operations, supplier relationships, stock control, receiving of stock, invoice verification, and food costing, while mentoring and developing the kitchen brigade to perform at the highest level. The role also requires strong operational and financial awareness, ensuring that purchasing, stock control, and cost management are carefully monitored while maintaining exceptional quality and consistency. The ideal candidate will be innovative, organised, and passionate about delivering memorable dining experiences while helping to build and strengthen the culinary reputation of The Lodge.

Responsibilities

• Oversee all kitchen operations and maintain the highest culinary standards
• Lead, train, and inspire the kitchen brigade
• Develop innovative menus and seasonal specials
• Take ownership of the kitchen and restaurant’s culinary identity
• Maintain strict food cost, stock control, and purchasing procedures
• Manage supplier relationships, deliveries, and invoice verification
• Ensure exceptional food quality, presentation, and consistency
• Ensure full compliance with health, hygiene, and food safety regulations
• Work closely with hotel management to enhance the overall guest dining experience

Qualifications

• Proven experience as an Senior Sous Chef, preferably within a luxury Lodge or fine dining environment
• Strong leadership and kitchen management skills
• Excellent knowledge of food costing, stock control, receiving procedures, and kitchen administration
• Ability to develop creative menus and drive culinary innovation
• Strong organizational and communication skills
• Ability to perform well under pressure in a fast‑paced hospitality environment
• A genuine passion for food, leadership, and delivering exceptional guest experiences