Head Chef. ( On Hold )

World Class High End 5* Game Lodge – Madikwe Game Reserve.

Chef’s qualification with further 5 years Head Chef’s experience in World Class 5* Game Lodges required

The Head Chef is responsible for the quality of food produced by the kitchens, keeping this in line with the service vision and creative concepts of the Lodges.

Fine dining experience required.

  • Have experience in running multiple small to medium sized kitchens and a three years chef’s qualification,
  •  Minimum of 5 years experience with at least two of these at a similar level of responsibility
  • Excellent Guest Relation skills required.
  • Food Cost & Finances experience
  • Good computer literacy
  • A clear understanding of basic labour law and disciplinary procedures
  • Assertiveness, patience and good organizational skills
  • 5* Game Lodge Cuisine procedure and timing requirements and be able to plan accordingly
  • Excellent communication skills
  • The ability to implement and maintain health and hygiene procedures
  • Knowledge of safety procedures and the use of firefighting equipment
  • First-Aid training
  • A passion for cooking and an awareness of contemporary and innovative developments within the food and lodge industries as well as international trends

Qualification & Experience

Equivalent to grade 12 pass.

Hospitality Cuisine management qualification required.

Professional Chef’s qualification required.

5 years Exec Chef – 5* Game Lodges

Possession of a valid driver’s licence.

Possession of a valid 1st aid certificate – advantageous.

Salary R 25 000 – R 30 000, with accommodation and company benefits.

Apply for this Position


Sous Chef. ( On Hold )

Exclusive luxury 4* Boutique Hotel – Midlands KZN with award winning cuisine.

To manage all sections in the Kitchen with the Team and ensure that standards are upheld in all areas at all times.

Professional Chef’s qualification.

4 years sous chef’s experience in 4* Hotels required.

The position acts in back up to the Executive Culinary Artist and is 2IC in the Department.

Specific Job Description

To assist in the Management of the Kitchen Department & to continually exceed both internal and external customers’ expectations

at every interface while meeting and / or exceeding budgeted and quality targets so that growth and sustained profitability are consistently created for the Company.

To achieve this by providing assistance to the Executive Culinary Artist through customer service, learning, taking responsibility,

mentoring and coaching the Team thus ensuring that assets are utilized for the best return on investment.

To implement and develop menus, assisting costings, expenditure reduction, sales and delivery to standards.

To maintain discipline across the Department and provide direction.

To ensure orders are placed to requirements, hygiene is upheld and administrations is up to date accordingly.

To assist in procurement of stock to ensure delivery within the Kitchen is upheld.

Must be able to multitask for both Fine Dining and Bistro style menus at the same time.

To assist in the drive, passion and dedication of the Department and enhance the outlook of the Department with the Executive Culinary Artist.

Knowledge Health and safety

Quality control

Fire and emergency procedures

Customer care

Guest facilities and products

Maintenance procedures

Menu learning and design

All Section knowledge


Highly Developed Communication Skills

Awareness of kitchen practices and procedures

Running of Fine Dining and Bistro menus at the same time,

multi task

Developing and training is must want attitude

Self Motivated Physically very fit

Ability to work with multi-cultural team

Ability to work shifts

Strong attention to detail is of utmost importance

Salary R 16 000, with accommodation and company benefits.

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Head Chef. ( On Hold )

Exquisite Tranquil 5* Game Lodge Western Cape.

The Head chef is fully responsible for the management of the kitchen and assumes complete responsibility for the kitchen of this 5* Game Lodge.

Two-year culinary diploma/degree or equivalent

Minimum of 3 years in an executive kitchen position.

Experience in a 5* environment – remote 5* Game Lodge required.

Plan menus options create new recipes or food presentations.

Requirements :

• Determine prices for menu items to obtain maximum gross profit

• Responsible for assisting Chefs and Management with all preparation, cooking and plating of meals, and delegation of tasks to Demi Chefs and kitchen team.

• Preparation, cleanliness and safety of all working areas for service.

• Very good understanding of food hygiene and storage.

• Receiving of deliveries, stock management (orders and stock takes), breakfast, lunch and dinner supervision.

• To ensure that all stock ordered to the correct quantities, quality and price. • Check the quantity and quality of received products.

• Check the quality of raw or cooked food products to ensure that standards are met.

• Reporting of maintenance problems in Kitchen and equipment to Maintenance Department.

• Perform human resources activities.


Time management, Sober Habits. Neat and presentable.

• Strong work ethic, and a team leader.

• Ability to work unsupervised and follow instruction.

• Work flexible and extended hours upon agreement.

• Quality control analysis

Salary R 18 000 – R 20 000, with accommodation and company benefits.

Apply for this Position


Head Chef. ( On Hold )

Multiple Award winning 5* Game Lodge – Zululand – Kwa Zulu Natal.

Vibrant, energetic, motivated team player that is keen to get involved and is able to lead a team that is striving for perfection.

Tertiary Professional Chef’s Qualification with further 5 years 5* Game Lodge cuisine experience.

Prime Objective of Job:

Ensuring excellent customer service at all times

Overall management of the lodges kitchen and meals.

Core Competencies of the Job:

Day to Day Operation of the Kitchen.

Dealing with suppliers and any individual that needs assistance from management.

Ensuring guest satisfaction at all times.

Manage the Kitchen Brigade

Training Staff and improving their skills

Encouraging Chefs to give their input for new ideas and improving the kitchen

Discipline of staff.

Resolving staff issues.

Conducting weekly staff meetings.

Ensure Kitchen is aware of upcoming dietary requirements or any additional events in advance

Dealing with guest complaints and putting corrective training in place

Completing orders for the kitchen and ensuring correct par stock level is maintained

Weekly menu Planning

Developing new menus and training

Menu costing

Planning Menus for any guests with special dietary requirements (Vegans, Gluten Free etc.).

Assisting with Hosting during meals( ensuring guest satisfaction at all times)

Standards – ensuring the set standards of the lodge are met at all times. Guest happiness is key

Ensuring any maintenance issues are dealt with. This should in no way effect a guest

Monthly Report given to Lodge Manager

Training requirements for upcoming month.

Stock levels are to be kept at an adequate level, in order to maximize profit and minimize wastage. In your absence (Days off or leave) you will be required to ensure that adequate stock levels are available to your department staff.

Salary R 18 000.00 – R 20 000.00

Package – Live in: inclusive of Accommodation, Meals, Lights & Water, DSTV, Maid Service and Laundry Service, Uniforms annually,

Cycle – 3 weeks on and 1 week off/month

Apply for this Position