Head Chef.
World Class 5* Hotel Nigeria.
Brilliant Opportunity
The Head Chef is responsible for full culinary leadership across all food outlets including:
- Fine dining restaurants
- All-day dining / casual outlets
- Banqueting & conference catering
- Room service / in-room dining
The role ensures world-class food quality, consistency, profitability, and guest satisfaction across all operations.
Core Responsibilities
Culinary Leadership
- Direct and manage all kitchen operations and brigade
- Maintain 5★ standards in taste, presentation, and creativity
- Oversee multiple kitchens (restaurants, banquets, conference catering)
- Lead service for high-volume events, weddings, and corporate functions
Menu Development (Fine Dining + Banqueting)
- Design innovative à la carte and fine dining menus
- Develop banquet menus (buffets, plated service, conferences)
- Incorporate international cuisines + local Nigerian/African influence
- Ensure menu engineering aligns with profitability targets
Food Quality & Standards
- Ensure consistent quality across all outlets and events
- Implement strict food safety, HACCP, and hygiene standards
- Maintain luxury presentation standards (5★ plating & service)
Operations & Cost Control
- Manage:
- Food cost & wastage
- Inventory & stock control
- Supplier sourcing and procurement
- Deliver profit margins without compromising quality
Banqueting & Conference Expertise
- Plan and execute:
- Large-scale banquets (100–1000+ covers)
- Conference catering (breaks, buffets, gala dinners)
- Coordinate with Events, Sales & F&B teams
- Ensure timely production and service under pressure
Team Management & Training
- Recruit, train, and mentor:
- Sous Chefs
- Chef de Partie
- Commis Chefs
- Build a high-performance culinary brigade
- Conduct daily briefings, training, and performance reviews
Guest Experience
- Interact with VIP guests and clients
- Handle feedback, complaints, and special requests
- Deliver exceptional dining experiences aligned with luxury standards
Minimum Requirements
Education
- Diploma/Degree in:
- Culinary Arts
- Hospitality / Hotel Management
Experience
- 8–15 years total culinary experience
- Minimum 3–5 years as Head Chef / Executive Chef in a 4★/5★ hotel
- Strong exposure to:
- Fine dining
- Banqueting & large events
- Multi-outlet hotel kitchens
Preferred Experience
- African experience (especially West Africa / Nigeria)
- International cuisine exposure (European, Asian, fusion)
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Head Chef.
Large ultra luxurious 5* Game Lodge Hoedspruit Limpopo
Min 5 years’ experience in similar position
A ’La Carte’ service for 165 pax including buffet & outdoor functions requirements and running of multiple venues.
Head Chef Responsibilities:
1. Maintaining the cleanliness of Kitchen
2. Managing inventory
3. Overseeing food preparation
4. Supervising Kitchen Staff
5. Monitoring quality of food
6. Monitoring Store and health & safety regulation
Skills:
Effective in administration
Creative in trends
Calm under pressure
Detail orientated (refined)
Teacher/ Coach
Conduct complimentary skills
Running of daily kitchen – operations with Executive Chef.Driver’s License
Daily requirements (KRA):
Running of kitchen.
Recipe and product knowledge
Ensure completion and quality execution of prep-list
Approve and “polish” dishes before going to Guest (Final check)
Purchases per requirements, Invoice capturing, Stock take, daily and month-end reporting.
Manage repair & maintenance prevention program per equipment
requirement:
Remedy any problems or Guest complaints
Oversee kitchen discipline towards Chefs and Scullery Team
Manage any dietary requirements request from Guests.
Ensure all set up requirements for functions/ dining complete in time.
Manage pass (as expeditor, cold-hot and pastry kitchen orders)
Control roster and update per requirements
Scullery and cleaning program for kitchen management.
Oversee full procurement requirements from H&S as well as stock control expectations.
Ensure smooth running of A’ La carte, buffet and any outdoor catering requirements.
Salary R350 000 annually CTC
Accommodation: Live-in, two bedroom house
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Exec Chef.
Award winning 5* Boutique Hotel – Polokwane.
We are looking for a strong Executive Chef to train and motivate kitchen staff members,
We are looking for an Executive Chef that will be responsible for overseeing all culinary operations within the establishment, ensuring the delivery of high-quality
food and exceptional dining experiences.
Will be responsible to develop menus, manage kitchen staff, maintain food safety standards, and control costs, all while upholding the restaurants or hotel’s brand standards.
Minimum of 3 years experience in a head chef position in a 5 star environment.
Fine Dining experience absolutely essential
Manage the a la carte and banqueting pass on a daily basis,
Design and Implement recipes,
Daily meetings and handovers with staff, Staff rostering,
Maintain and achieve food costing targets.
Maintain and implement hygiene standards.
Under take monthly stock takes.
Running and control of the hotel breakfasts.
Salary R 35 000 Live out
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Senior Sous Chef.
World Class ultra 5* Game Lodge Limpopo
Requirements.
– Diploma or other formal qualification in Culinary Arts
– Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment
– Proven leadership experience managing kitchen brigades
We are looking for an experienced Sous Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management.
This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations.
The Sous Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners.
Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine.
Budget management and inventory control are also key responsibilities.
2. Key Performance Areas of this position include:
– Stay up to date with changes in industry standards, policies, and best practices
– Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams
– Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team
– Ensure all food prepared and served, presentation, and service according to standards
– Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade
– Maintain an organised system for cyclical menus, recipes, and kitchen documentation
– Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously
– Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies
– Monitor, manage, and motivate kitchen staff during preparation and service
– Assist with stock control, ordering, food costing, and wastage management
– Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience
– Train, mentor, and develop junior chefs to maintain high performance and consistency
3. Competencies required:
– Excellent spoken and written English comprehension
– Working knowledge of Microsoft Office
– Strong understanding of food costing, stock control, and wastage management
– Professional conduct with reliable and responsible personal habits
– Strong leadership ability with the capacity to perform under pressure
– Valid driver’s license
– Sound knowledge of Food & Beverage service principles
Salary R 22 000 – R 25 000 per month including accommodation.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Kitchen Manager
Exclusive Award-Winning 5★ Boutique Hotel – Polokwane
Our client, a prestigious 5-star boutique hotel based in Polokwane, is seeking an experienced and passionate Kitchen Manager to lead and oversee all kitchen operations.
The successful candidate will be responsible for ensuring the kitchen consistently delivers exceptional culinary standards while maintaining compliance with health, safety, and hygiene regulations.
Key Responsibilities
- Oversee all daily kitchen operations
- Manage food preparation and cooking activities
- Ensure consistent delivery of high-quality food and presentation standards
- Supervise, train, and manage kitchen staff
- Monitor stock levels and manage inventory control
- Order supplies and liaise with suppliers
- Develop and update menus in line with hotel standards
- Ensure compliance with food safety, hygiene, and health regulations
- Maintain kitchen equipment and coordinate repairs when necessary
- Control kitchen costs and minimise wastage
Requirements
- Previous experience as a Kitchen Manager, Head Chef, or similar role within a luxury hospitality environment
- Experience in a 4★ or 5★ hotel environment preferred
- Strong leadership and staff management skills
- Excellent organisational and time-management abilities
- Knowledge of food safety and health regulations
- Ability to work under pressure in a fast-paced environment
- Creative approach to menu planning and food presentation
Package
- Competitive salary based on experience R 28 000 – R 35 000 Live out
- Opportunity to work within an award-winning luxury hospitality environment
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.