Reports To
General Manager / Lodge Manager
Salary: R 25 000 Live in
Position Summary
We are now seeking a talented, passionate, and experienced Head Chef to lead the culinary operations and deliver exceptional dining experiences for our guests. The successful candidate will be responsible for menu development, food preparation, kitchen management, staff supervision, food safety compliance, and maintaining the highest standards of quality and presentation.
The Head Chef will play a key role in enhancing the guest experience through innovative cuisine that reflects local flavors while meeting international hospitality standards.
Key Responsibilities
Culinary Leadership
- Design and develop seasonal menus that showcase fresh, high-quality ingredients.
- Prepare and oversee the preparation of all meals, including breakfast, lunch, dinner, special events, and private dining experiences, as well as functions and weddings
- Ensure consistent food quality, taste, and presentation standards.
- Accommodate special dietary requirements, allergies, and guest preferences.
Kitchen Management
- Lead, mentor, and train kitchen staff to maintain a high-performing team.
- Manage staff schedules, performance, and productivity.
- Foster a positive and professional working environment.
- Ensure efficient kitchen operations and workflow.
Food Safety and Compliance
- Maintain strict adherence to food hygiene, health, and safety regulations.
- Ensure compliance with all relevant food handling and sanitation standards.
- Conduct regular checks to maintain cleanliness and organisation throughout the kitchen.
Inventory and Cost Control
- Manage food purchasing, stock levels, and supplier relationships.
- Monitor food costs and minimise waste without compromising quality.
- Conduct regular inventory counts and stock control procedures.
- Assist with budgeting and financial planning for the kitchen department.
Guest Experience
- Engage with guests when appropriate to understand preferences and receive feedback.
- Create memorable dining experiences that enhance the reputation of the manor.
- Support special events, celebrations, and exclusive guest experiences.
Qualifications and Experience
Essential
- Formal culinary qualification from a recognised institution.
- Minimum of 5 years’ experience as a Head Chef or Senior Sous Chef in a luxury lodge, boutique hotel, fine dining restaurant, or hospitality environment.
- Strong leadership and team management skills.
- Excellent knowledge of food preparation techniques and kitchen operations.
- Understanding of food cost management and inventory control.
- Knowledge of food safety and health regulations.
Preferred
- Experience in luxury safari lodges or boutique hospitality establishments.
- Knowledge of South African and international cuisine.
- Experience creating bespoke dining experiences for guests.
Skills and Competencies
- Creativity and passion for culinary excellence.
- Strong organisational and planning abilities.
- Attention to detail and commitment to quality.
- Ability to work under pressure in a fast-paced environment.
- Excellent communication and interpersonal skills.
- Problem-solving and decision-making capabilities.
- Flexible and adaptable approach to work.
Application Process
Interested candidates should submit a detailed CV, relevant qualifications, and a portfolio of culinary achievements or references for consideration to admin1@cedar-wood.co.za