Head Chef – Luxury 4-Star Lodge | Greater Kruger | Lb

HotelJobs; South Africa; On-site; ZAR 183,000 - 219,000; Full time

Benefits offered by this job

On-site accommodation

Live-in role

Job summary

Kendrick Recruitment is seeking an experienced Head Chef for a luxury 4-star lodge in the Greater Kruger area. The role requires leading a dynamic kitchen, maintaining high hygiene standards, and delivering exquisite plated meals for guests.

On-site accommodation is provided. The successful candidate will have a formal culinary qualification, 5+ years in similar settings (2+ years as Head Chef), and a willingness to live in a remote bush environment in exchange for a competitive monthly salary.

Qualifications

• 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 drivers licence.
• Ability to work flexible shifts and live on site.

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.

Skills

Stock management

Portion control

Food hygiene

Plating and presentation

Team leadership

MS Office

English fluency

Education

Culinary qualification

Tools

MS Office

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.

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

Minimum Requirements:

• 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.