Head Chef.
5★ Game Lodge – Hoedspruit, Limpopo | 62 Suites
Eagle’s Recruitment is seeking an experienced and highly skilled Head Chef for an exclusive 5★ Game Lodge in Hoedspruit, featuring 62 luxury suites and a distinctive African safari dining experience.
The lodge offers an exceptional culinary journey, combining contemporary African cuisine with fine-dining standards, relaxed poolside lunches and traditional evening dining around the fire at the lodge’s Boma.
The Role
The successful candidate will be responsible for the overall culinary operation of the lodge, ensuring consistently high standards of food quality, presentation and service across all dining experiences.
We are looking for a creative and hands-on chef with a strong fine-dining and luxury 5★ hospitality background, who understands the unique requirements of a high-end safari lodge.
Key Responsibilities
- Oversee all culinary operations across the lodge, including restaurants, poolside dining and boma experiences.
- Develop innovative menus incorporating contemporary African cuisine and international fine-dining influences.
- Maintain consistently high standards of food quality, presentation, flavour and consistency.
- Create memorable dining experiences that reflect the lodge’s luxury safari environment.
- Lead, motivate and develop the kitchen team, ensuring professional standards and effective teamwork.
- Manage food costs, stock control, ordering and kitchen budgets.
- Ensure strict compliance with hygiene, food safety and health regulations.
- Work closely with lodge management and the Front of House team to ensure seamless dining and guest experiences.
- Plan and execute special events, private dining and bush/boma dining experiences.
- Maintain high standards of kitchen organisation, cleanliness and discipline.
- Ensure menus are delivered consistently while accommodating guest dietary requirements and special requests.
Requirements
- Minimum 5 years’ experience as a Head Chef or Executive Chef in a luxury 5★ hotel, lodge or fine-dining establishment.
- Strong fine-dining experience with an excellent understanding of contemporary cuisine and presentation.
- Experience in African cuisine and an appreciation of traditional safari dining is highly advantageous.
- Proven experience managing and developing a professional kitchen team.
- Strong knowledge of food costing, stock control, menu planning and kitchen operations.
- Creative, hands-on and passionate about food and culinary excellence.
- Excellent leadership, communication and organisational skills.
- A stable employment history and strong, verifiable references are essential.
- Experience within a luxury safari lodge or game lodge environment would be highly advantageous.
The Ideal Candidate
The ideal candidate will be a passionate, creative and hands-on culinary professional who can combine sophisticated fine-dining standards with the authenticity and character of an African safari lodge.
This is an excellent opportunity for a talented Head Chef to take responsibility for the complete culinary offering of a prestigious 5★ game lodge in the Hoedspruit area.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
All applications must include the following:
- A correct, recent and updated CV, including detailed employment dates with the month and year clearly stated.
- Written references from previous employers.
- Contactable references with correct contact details.
- Copies of tertiary educational qualifications and relevant certificates.
- A recent, professional and presentable profile photograph.
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.
All applications must include the following:
- A correct, recent and updated CV, including detailed employment dates with the month and year clearly stated.
- Written references from previous employers.
- Contactable references with correct contact details.
- Copies of tertiary educational qualifications and relevant certificates.
- A recent, professional and presentable profile photograph.
Head Chef.
World Class 5* Game Lodge.
Greater Kruger National Park.
The main purpose of the Head Chef is to manage the kitchen and the quality of food in the various sections.
Drive the broader goals of the Company by planning and implementing strategic plans and goals.
Oversee the management of the staff canteens by ensuring that all staff are provided with meals sufficient in quantity and nutrition.
Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge.
Effective guest interaction to enhance guest experiences.
Supervise the quality of food produced and served in a hygienic manner.
Designing of menu – follow and implement new food concept.
Monitoring the quality and care of equipment and products – minimising breakage.
Administration of orders to minimize shortages and wastage.
Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
Where applicable: preparation of pastry items to Singita standards, that include, breads; croissants; Danish pastries; ice-creams; sorbets; cakes; biscuits and desserts.
Identify and eliminate potential risks in the workplace to ensure minimal liability.
Run the kitchen in a cost-effective manner, within an agreed budget. Strategic management of food to reduce waste, such as portion control and stock rotation.
Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept to the highest standard.
Communication with departmental teams to ensure that guest needs are met, and operations run effectively.
Look for opportunities to grown and train staff; and involvement in succession planning.
Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations
Active participation in and effective communication and support of Singita’s conservation message and purpose.
All roles at Singita may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. Singita fosters a culture of collaboration, and with this a support of the multi-skilling of staff.
Skills & Experience :
A 3 Year Chef Qualification or a minimum of 4 years’ experience in a role of similar responsibility.
Able to calculate food costs and understand kitchen budget.
Good computer literacy.
Understanding of kitchen procedure and timing requirements, able to plan accordingly.
Wide food knowledge, able to design menus.
Awareness of dietaries.
Ability to train and manage staff.
A clear understanding of labour law and disciplinary procedures.
Passion for the industry and willingness to grow.
Understanding of hygiene protocols and equipment.
Sound knowledge of cleaning methods and products.
Knowledge of safety procedures and the use of firefighting equipment.
First Aid training (provided by company).
Care in personal hygiene and grooming.
Excellent communication skills.
Stamina for physical activity.
Nationality or valid working visa.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
All applications must include the following:
- A correct, recent and updated CV, including detailed employment dates with the month and year clearly stated.
- Written references from previous employers.
- Contactable references with correct contact details.
- Copies of tertiary educational qualifications and relevant certificates.
- A recent, professional and presentable profile photograph.
Sous Chef.
Prestigious 5-Star Game Lodge | 62 Suites | Hoedspruit, Limpopo
A prestigious and well-established 5-star Game Lodge with 62 luxury suites is seeking an experienced and passionate Sous Chef to join its professional culinary team.
The lodge offers an exceptional dining experience, combining contemporary African cuisine, fine dining, poolside lunches and traditional evening dining around the fire at the Rhino Boma. The successful candidate will have a genuine passion for high-quality cuisine and the ability to maintain exceptional culinary standards in a luxury safari environment.
KEY RESPONSIBILITIES
- Assist the Executive/Head Chef with the overall management and operation of the kitchen.
- Ensure consistently high standards of fine-dining food preparation, presentation and service.
- Supervise, motivate and develop the kitchen brigade, ensuring efficient daily operations.
- Assist with menu planning, recipe development and the implementation of seasonal and innovative dishes.
- Maintain exceptional standards of food quality, consistency, hygiene and presentation.
- Ensure all food preparation is carried out according to established recipes and luxury lodge standards.
- Assist with food costing, stock control, ordering and minimising wastage.
- Monitor portion control and ensure effective utilisation of all food products.
- Work closely with the Front of House and management teams to ensure a seamless guest dining experience.
- Participate in daily kitchen briefings and ensure effective communication within the culinary team.
- Ensure compliance with health, safety and food hygiene regulations.
- Assist with training and mentoring junior chefs and kitchen staff.
- Take responsibility for the kitchen in the absence of the Executive/Head Chef.
- Maintain a clean, organised and professional kitchen environment at all times.
REQUIREMENTS
- Relevant professional culinary qualification.
- Minimum 3–5 years’ experience in a Sous Chef or senior Chef position within a reputable 5-star hotel, luxury lodge or fine-dining establishment.
- Strong fine-dining experience is essential.
- Excellent knowledge of contemporary cuisine and modern culinary techniques.
- Experience in African cuisine and an understanding of luxury safari dining would be highly advantageous.
- Strong leadership, communication and organisational skills.
- Proven ability to manage and motivate a kitchen team.
- Good understanding of food costing, stock control and kitchen administration.
- Ability to work under pressure while maintaining exceptionally high standards.
- A passion for food, creativity and delivering memorable guest experiences.
- Strong employment history and excellent contactable references.
PACKAGE
The successful candidate will receive a competitive salary package, together with the benefits applicable to the lodge.
This is an excellent opportunity for an ambitious Sous Chef to join a prestigious 5-star safari property and work within a highly professional culinary environment.
Salary R 22 500 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.
All applications must include the following:
- A correct, recent and updated CV, including detailed employment dates with the month and year clearly stated.
- Written references from previous employers.
- Contactable references with correct contact details.
- Copies of tertiary educational qualifications and relevant certificates.
- A recent, professional and presentable profile photograph.
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.
All applications must include the following:
- A correct, recent and updated CV, including detailed employment dates with the month and year clearly stated.
- Written references from previous employers.
- Contactable references with correct contact details.
- Copies of tertiary educational qualifications and relevant certificates.
- A recent, professional and presentable profile photograph.