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Job Summary
A luxury safari lodge is seeking a passionate HEAD CHEF to lead its culinary operation. This is a hands-on role suited to a creative and organised individual who thrives in a remote lodge environment and takes pride in delivering outstanding cuisine and guest satisfaction, while overseeing all aspects of kitchen management, food preparation, staff leadership, and cost control. Candidate Responsibilities: Oversee the day-to-day management of the kitchen and culinary team Design and prepare innovative, high-quality menus in line with guest expectations and dietary requirements Ensure consistently exceptional food presentation and service standards Manage food ordering, stock control, and supplier relationships Monitor food costs, wastage, and kitchen budgets to ensure profitability targets are achieved Maintain strict food safety, hygiene, and health and safety standards Train; mentor, and develop kitchen staff to achieve operational excellence Conduct stock takes and maintain accurate inventory records Manage kitchen administration, reporting, and recipe costing Work closely with lodge management to ensure seamless guest experiences Cater for special events, bush dining experiences, and private guest requests when required Stay abreast of industry trends and introduce fresh culinary concepts where appropriate Core Criteria: Previous experience as a Head Chef or Senior Sous Chef within a luxury lodge, hotel, resort, or fine dining environment Strong leadership and people management skills Excellent culinary ability with a passion for food and presentation Sound knowledge of kitchen administration, stock control, and budgeting Strong understanding of food safety and hygiene regulations Ability to work independently and maintain high standards under pressure Excellent organisational and planning skills Guest-focused with a commitment to delivering exceptional dining experiences Adaptable and comfortable living and working in a remote environment This is a live-in position.
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