Head Chef

Salary: R18,000 per month (Negotiable DOE) | Live-In

• Kendrick Recruitment is seeking an experienced and passionate Head Chef to join a prestigious 4-star lodge in the Greater Kruger area. The successful candidate will lead the culinary team, delivering exceptional dining experiences while maintaining the highest standards of food quality, hygiene, and operational efficiency.

Key Responsibilities:

• Execute daily and seasonal menus in line with established SOPs
• Adapt menus based on guest feedback, dietary requirements, and stock availability
• Perform quality checks before each service to ensure consistent standards
• Conduct accurate daily and monthly stock takes
• Manage portion control to minimise wastage and optimise food costs
• Create staff schedules and ensure smooth kitchen operations
• Maintain kitchen cleanliness and ensure compliance with all hygiene regulations
• Oversee equipment maintenance and ensure readiness for service
• Brief and instruct junior staff effectively
• Train kitchen team members on menu execution and hygiene standards
• Monitor staff performance and provide constructive feedback
• Foster teamwork, positive morale, and clear communication within the kitchen
• Lead pre-shift briefings to coordinate front and back of house
• Enforce strict hygiene protocols and food safety standards (including HACCP)
• Conduct daily checks on cleanliness, storage, temperature control, and pest management
• Train staff on safe food handling, chemical use, and equipment safety
• Ensure proper use of PPE and maintain safe working conditions
• Report incidents or near-misses promptly and accurately
• Ensure compliance with all lodge health and safety policies and legal requirements
• Submit weekly and monthly reports on stock, wastage, food costs, and maintenance to the General Manager
• Communicate daily with Front of House teams regarding menus, dietary needs, and guest feedback
• Keep the General Manager informed on menu performance, staffing, and equipment issues
• Maintain clear internal communication through briefings, handovers, and prep lists
• Engage professionally with guests regarding menu items and special dietary requests
• Stay up to date on best practices and innovations in food production and hygiene standards
• Monitor the condition of all kitchen machinery and report any maintenance needs promptly

Minimum Requirements:

• Formal culinary qualification from a recognised institution
• Minimum of 5 years’ experience in a lodge, hotel, or fine-dining kitchen, with at least 2 years in a Head Chef role
• Strong knowledge of stock management, portion control, and food hygiene standards
• Proven experience in preparing and presenting high-quality plated meals
• Willingness to live on-site and work in a remote bush environment
• Proficiency in MS Office
• Fluent in English (additional local languages advantageous)
• Valid driver’s licence
• Ability to work flexible shifts and live on site

Working Conditions:

• Lodge-based role with on-site accommodation provided
• Shift work including weekends, public holidays, and overtime
• Remote location with limited access to town facilities
• 21 days on / 7 days off work cycle
• 3-month probationary period