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Job Summary
REQUIREMENT:- RSA ID and legal residence essential
- Formal culinary qualification from a recognised institution
- Minimum 5 years' experience as a Head Chef or Senior Sous Chef
- Experience within a luxury lodge, boutique hotel, fine dining restaurant, or hospitality environment
- Strong leadership and kitchen management skills
- Excellent knowledge of food preparation techniques and kitchen operations
- Experience with menu planning and development
- Strong understanding of food cost management and inventory control
- Knowledge of food safety, hygiene, and health regulations
- Ability to work under pressure and manage multiple priorities
- Excellent communication and interpersonal skills
- Creative, organised, and detail-oriented approach
- Experience in luxury safari lodges advantageous
KEY RESPONSIBILITIES:
- Design and develop seasonal and guest-focused menus
- Oversee the preparation and presentation of all meals
- Ensure consistent food quality, taste, and presentation standards
- Accommodate dietary requirements and special guest requests
- Lead, train, mentor, and develop kitchen staff
- Manage kitchen schedules, productivity, and performance
- Maintain efficient kitchen operations and workflow
- Ensure compliance with food safety and hygiene standards
- Manage food purchasing, supplier relationships, and stock control
- Monitor food costs and minimise waste
- Conduct stock takes and inventory management
- Assist with budgeting and kitchen financial controls
- Support functions, weddings, private dining, and special events
- Engage with guests when appropriate and respond to feedback professionally
- Create exceptional dining experiences that enhance guest satisfaction and lodge reputation
PACKAGE:
- R18,000 – R22,000 per month (Negotiable DOE)
- Live-in accommodation provided
LOCATION: Hoedspruit – Limpopo
African Echoes Recruitment
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