The Head Chef will be responsible for the full kitchen operation , including menu planning, food preparation, stock control, hygiene compliance, and team leadership.
You will design menus that balance creativity with consistency, catering to diverse dietary requirements while maintaining cost control and minimal waste.
You will lead, train, and mentor kitchen staff, ensuring high standards of presentation and service at all times.
This role requires close collaboration with lodge management to align the culinary offering with the overall guest experience.
Formal culinary qualification
Minimum 3 years' experience as Head Chef or Senior Sous Chef
Lodge or remote hospitality experience preferred
Strong leadership and organisational skills
Excellent food hygiene and safety knowledge
Ability to work independently in a bush setting
Between 3 - 5 Years
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