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Hospitality and Outdoor- New Vacancy- Head Chef Emerging Wildlife Estate - Mpumalanga (Bordering Kruger National Park) The Head Chef role carries a strong administrative and logistical focus, with responsibility for designing and implementing innovative menus while mentoring and supporting service chefs. Initially, the Head Chef will work independently to ensure the kitchen and restaurant layout are fully prepared and will play a key role in recruiting and building the culinary team. The restaurant offers a refined 5-star à la carte experience alongside traditional African-inspired Boma dinners, combining elegant service with authentic outdoor cuisine. This is a new development featuring a newly completed Boma kitchen and a restaurant currently under construction Requirements · Diploma in professional cookery with strong technical ability · Experience as a Head/Executive Chef, preferably in a boutique, bespoke environment (5 years- Essential) · Experience in Ala Carte and Buffet Essential · Experience managing busy kitchens is preferable · In-Depth understanding of food and wine trends Knowledgeable of all dietary and religious requirements Own vehicle and driver’s license essential Description Design and implement a top-quality food and beverage experience, in line with global trends Manage all aspects of F&B for cost, performance, and operational efficiencies Manage supplier relationships to ensure quality and consistency Ensure monthly food and equipment costs are consistently within the given budget Effectively manage food waste, theft, breakages, and all aspects of stock control Ensure your team adheres to SOPs and delivers an exceptionally high standard of service, in both preparation and presentation, as well as hygiene Be cognizant of, and ensure the whole department is compliant with, any Health and Safety regulations Creatively develop unique and varied guest delight offerings Oversee and inspire all aspects of delivery of the culinary experience to guests Engage with guests regularly and authentically, being front footed and available for guests while managing their special requirements or special events Monitor feedback and address any concerns; embrace feedback from guests and colleagues alike and actively seek improvements on a business and personal level Oversee management of kitchen and stock control teams in terms of scheduling, leave, performance, and discipline Effectively manage and promote staff training and development Package on offer · R 40-50 000 CTC pm (Negotiable- based on experience) · Offsite Accommodation can be offered and to be discussed in interview Starting Date: April 2026
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