Live-in Luxury Lodge Executive Chef – Lead Fine-Dining

HospitalityandOutdoor; Durban; On-site; ZAR 600,000 - 900,000; Full time

Benefits offered by this job

Live in accommodation

Meals provided

Market-related salary negotiable

Job summary

HospitalityandOutdoor seeks an experienced Executive/Head Chef for a luxury lodge in Mpumalanga. Lead the culinary team to deliver South African inspired fine dining in a 5-star setting.

You will oversee menu development, cost control, stock procedures, and staff mentoring while maintaining impeccable hygiene and standards. A driver’s license is required; live-in accommodation and meals are provided.

Qualifications

• 3–5 years high-end Head Chef experience in a 4/5-star environment.
• Food Hygiene and professional cooking qualifications.
• Strong knowledge of South African inspired fine dining and trends.
• Knowledgeable of dietary and religious requirements.
• Proven ability to create, implement, and maintain control documents and training manuals.
• In-depth knowledge of stock procedures, planning, budgeting, and departmental administration.
• Strong leadership skills with the ability to mentor and manage staff effectively.
• Excellent administrative skills including rostering, ordering, and cost control.
• Valid Driver’s License required.

Responsibilities

• Menu compilation and implementation aligned with lodge standards.
• Systemize and streamline kitchen operations – ordering, preparation, presentation, hygiene, and wastage reduction.
• Manage budgets, monitor profitability, and implement cost-control measures.
• Maintain constant communication between Kitchen, Management, and Front of House teams.

Skills

Leadership

Budgeting

Food Hygiene

Menu Development

Staff Mentoring

Rostering

Cost Control

Education

Culinary qualifications

Food Hygiene Certification

Job description

HospitalityandOutdoor seeks an experienced Executive/Head Chef for a luxury lodge in Mpumalanga. Lead the culinary team to deliver South African inspired fine dining in a 5-star setting.

You will oversee menu development, cost control, stock procedures, and staff mentoring while maintaining impeccable hygiene and standards. A driver’s license is required; live-in accommodation and meals are provided.