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Head Chef. World Class 5* Game Lodge Hoedspruit. Scope and General Purpose: The Head Chef is responsible for supporting the Executive Chef in delivering an efficient, cost-effective and consistently high-quality food service that reflects the Lodge guest experience. This role requires strong culinary leadership, disciplined kitchen administration, careful stock control, excellent hygiene standards and a calm, hands-on approach to developing the kitchen team. Main Duties and Responsibilities 1. Ensure that all menus are regularly reviewed and updated, with close attention to seasonal availability, guest preferences, dietary requirements and the Jabulani Safari standard of presentation. 2. Calculate menus accurately to support maximum gross profit, responsible cost control and minimal waste. 3. Train kitchen staff continuously in portion control, preparation standards, plating, presentation and consistency. 4. Maintain sufficient stock levels of all kitchen materials, ensuring that ingredients are received, recorded, rotated and stored under the correct conditions. 5. Assist with regular stock takes and ensure that variances, shortages and wastage are reported promptly. 6. Liaise with lodge management and the Executive Chef daily regarding guest requirements, VIPs, special occasions, dietary needs, private dining and functions. 7. Ensure that all statutory hygiene, health, food safety and sanitation requirements are diligently followed at all times. 8. Report maintenance concerns, equipment faults and safety risks promptly, and follow up where needed to protect kitchen efficiency and guest service. 9. Keep daily attendance registers and ensure that absenteeism, lateness or staffing concerns are reported to management without delay. 10. Ensure that all kitchen documents, invoices, stock records, attendance records and administrative forms are passed to management timeously for processing. 11. Ensure that all kitchen staff are correctly dressed, well groomed and presented in a manner that satisfies statutory requirements. 12. Support fair discipline, teamwork, morale and clear communication within the kitchen team. 13. Maintain and continuously update personal culinary knowledge, leadership skills and operational understanding for the benefit of the establishment. 14. Promote responsible use of ingredients, sustainable practices, local sourcing where possible and creative approaches to reducing food waste. Key Competencies Strong culinary ability with refined plating and presentation skills. Excellent understanding of kitchen operations, stock control, costings and hygiene compliance. Calm; respectful and consistent leadership style. Ability to train, motivate and supervise a multicultural kitchen team. Good communication with management, Front of House and other departments. Attention to detail, punctuality and professional conduct. Flexible approach to lodge operations, guest needs and changing service requirements. Passion for luxury hospitality, personalised guest experiences and the Lodge way of service. Experience and Requirements: Previous experience as a Head Chef, Senior Sous Chef or strong Sous Chef in a lodge, hotel, restaurant or similar hospitality environment. Luxury lodge or fine dining experience will be advantageous. Sound knowledge of menu costing, stock management, ordering and kitchen administration. Strong understanding of hygiene, health and safety requirements. Experience in staff training, supervision and daily kitchen coordination. Ability to work flexible hours, including weekends, public holidays and split shifts where required. Computer literacy and basic administrative skills will be advantageous. Valid driver’s licence will be advantageous. Email current updated complete detailed CV Please Note - While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
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