Chef à Afrique du Sud

The Head Chef reports to the leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

• Lead and train the kitchen team to deliver consistent, high‑quality meals in line with lodge and brand expectations.
• Design and implement seasonal, innovative, and globally inspired menus that reflect local culture and guest preferences.
• Ensure strict portion control and presentation consistency to meet fine dining standards.
• Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
• Conduct quality checks on food taste, appearance, and service timeliness.

• Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
• Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
• Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
• Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

• Identify high‑potential team members and mentor them for future growth within the MORE group.
• Implement training plans using internal and external trainers; maintain a culture of continuous development.
• Conduct quarterly performance appraisals with meaningful feedback and action plans.
• Enforce discipline and maintain professional standards in line with company HR policies.

• Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
• Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
• Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
• Prepare annual departmental budgets and monitor monthly performance against forecast.

• Enforce hygiene and HACCP protocols across all kitchen operations.
• Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
• Train staff on safe use of chemicals and food handling practices.
• Uphold fire safety, health, and hygiene policies and ensure full team compliance.

• Champion sustainable practices in food sourcing, waste management, and energy use.
• Promote local sourcing and support of nearby farmers and artisans where possible.
• Encourage staff and guests to engage in the property’s environmental and community programmes.

• Monitor and manage team leave, overtime, and attendance.
• Support staff in other departments as required, based on lodge priorities.
• Stay abreast of local labour law and ensure compliance in rostering and performance management.

• Set the tone for a positive, respectful, and driven team culture.
• Act as a role model for professional appearance, time management, and guest engagement.
• Foster collaboration across departments and between sister properties.
• Remain flexible to operational needs, including schedule changes and inter‑department support.

• Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
• Stock and supply chain procedures, food safety, HACCP, and cost control.
• Menu engineering and sustainability in culinary operations.
• Financial principles including budget forecasting and P&L interpretation.
• Written documentation, SOPs, and training material creation.

• Leadership and mentoring of diverse culinary teams.
• Attention to detail in food preparation, presentation, and hygiene.
• Strong interpersonal and communication skills.
• High adaptability, creativity, and problem‑solving ability.
• Proficiency in Microsoft Office and POS stock control systems.

• Formal Chef qualification (Diploma or higher).
• Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine‑dining setting.
• Excellent time management and ability to work under pressure.
• Demonstrated experience in menu design, budgeting, and team development.

Excellent attention to detail. Guest focus philosophy, living the MORE brand and driving the MORE experience. Excellent communication skills (written and verbal), practicing honest communication. Team player with positive attitude, enthusiasm, and emotional control. Excellent time management and self‑discipline, interpersonal & solution seeking skills. Proactive, use initiative and creative flair when required. Committed and loyal, adaptable, and flexible. Must work accurately under pressure. People skills – tolerance, patience, and care, ability to receive constructive feedback openly.

• Be AWARE – eyes and ears open, arrive ready, be human.
• Respond GENEROUSLY – always respond, give more, do more, have a mindset of abundance.
• Strength in DIVERSITY – act in harmony, work together, act inclusively.
• Make it BETTER – positively influence, keep learning, own it.

Our values guide our behaviours and how we act, and they help us find the right partnerships for growth: Be AWARE, Respond GENEROUSLY, Strength in DIVERSITY, Make it BETTER.