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Job Summary
Kendrick Recruitment is seeking a passionate, creative and highly experienced Head Chef to join an exceptional luxury safari lodge situated on a private reserve near Hoedspruit. This is an exciting opportunity to join the property following an extensive reimagining and refurbishment. The successful candidate will play a key role in redefining the lodge’s food philosophy and dining experience ; working closely with the lodge management team to create something distinctive, innovative and memorable for guests. This role would suit a chef who combines strong creativity with excellent leadership, kitchen management and commercial skills, and who understands the expectations of a high-end luxury safari environment. Key Responsibilities Develop and drive the overall dining concept and food philosophy for the lodge. Create innovative menus that reflect the positioning and guest experience of the property. Develop recipes, presentation guides, menu specifications and costings. Ensure consistently exceptional food quality, presentation and guest satisfaction. Oversee the complete day-to-day operation of the kitchen department. Manage kitchen budgets, food costs, stock levels and wastage. Ensure agreed cost and wastage targets are achieved or exceeded. Maintain the highest standards of kitchen hygiene, cleanliness and food safety. Ensure all health and safety requirements and audits are consistently met. Implement and maintain effective kitchen systems, procedures and operating standards. Train the culinary team on menus, presentation, preparation techniques and service standards. Continually monitor and develop food quality and consistency. Manage; motivate and develop the kitchen team. Oversee staff allocation, rosters, leave planning and daily operational requirements. Manage performance, training, skills development and disciplinary processes where required. Delegate effectively while maintaining overall responsibility for kitchen standards. Mentor and coach junior chefs, encouraging creativity and professional development. Work closely with lodge management and other departments to ensure a seamless guest experience. Remain aware of international culinary trends and introduce relevant new ideas and concepts. Maintain a strong focus on guest feedback and continuously look for opportunities to enhance the dining experience. Requirements Tertiary qualification from a recognised and accredited Chef School . Minimum 3 years’ experience as a Head Chef, Executive Sous Chef or Senior Sous Chef . Previous experience within a 5-star hotel or luxury safari lodge kitchen is essential . Strong menu development and culinary concept experience. Excellent understanding of food costing, stock control and kitchen budgets. Strong knowledge of HACCP; hygiene, health and safety standards and industry best practice. Proven experience managing and developing a professional kitchen brigade. Strong leadership, delegation and coaching abilities. Computer literate, including Microsoft Word, Excel, Outlook and Teams. Good awareness of current international food and dining trends. International culinary exposure or travel would be highly advantageous. Personal Attributes The ideal candidate will be: Creative and passionate about food and hospitality. Excited by the opportunity to shape and develop a distinctive dining identity. Highly guest-focused with an uncompromising approach to quality. An inspiring and confident leader. Organised; disciplined and commercially aware. Calm and effective under pressure. Detail-oriented with excellent presentation standards. A strong communicator and team player. Proactive; innovative and constantly looking for ways to improve the guest dining experience. Comfortable living and working within a luxury safari lodge environment.
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