SUMMARY:
Create delicious meals with South African Flare and class. Manage the kitchen and Team,
POSITION INFO:
Head Chef - Bush Experience Location Mpumalanga, Ehlanzeni District, Hazyview Job Type Permanent, Full-Time Primary Industry Travel, Leisure, Tourism and Hospitality Secondary Industry Travel, Leisure, Tourism and Hospitality Job Description The Head Chef leads the culinary operations within a bush experience setting, delivering exceptional food quality and presentation that reflect local flavours and international standards. The role requires managing all kitchen activities to ensure a seamless and memorable dining experience for guests in a remote, natural environment. Job Duties Plan, organise and oversee all kitchen operations, including menu development, food preparation, and presentation to ensure high standards of quality and consistency. Source and maintain relationships with local suppliers to obtain fresh, seasonal ingredients that complement the bush experience. Manage kitchen staff, including recruitment, training, scheduling and performance management, to maintain an efficient and motivated team. Ensure compliance with health and safety regulations, hygiene standards and food safety legislation at all times. Monitor food costs, inventory levels and wastage to optimise budgeting and profitability. Collaborate with management to align culinary offerings with guest expectations and overall lodge or camp objectives. Develop and implement innovative menus that showcase local cuisine and cater to a range of dietary requirements and preferences. Maintain equipment and kitchen facilities, reporting any maintenance needs promptly. Respond to guest feedback related to food and dining experience to continuously improve service quality. Work flexibly, including weekends, public holidays and evenings, as required by operational needs in the hospitality environment. Required Qualifications Professional culinary qualification from a recognised institution. Valid food hygiene and safety certification. Education Completion of secondary education is essential. Formal training in culinary arts or hospitality management is highly desirable. Experience Minimum of five years' experience as a chef, with at least two years in a senior or head chef role. Experience working in remote or wilderness settings is highly advantageous. Proven track record of managing kitchen teams and delivering high-quality food under pressure. Experience in menu planning with an emphasis on local and seasonal ingredients. Knowledge and Skills Strong leadership and team management skills. Excellent organisational and time management abilities. Thorough knowledge of food hygiene, health and safety regulations. Creative culinary skills with attention to detail and presentation. Ability to work in a physically demanding environment and adapt to variable conditions. Good communication skills to interact effectively with guests and team members. Proficiency in budgeting and cost control related to kitchen operations. Preferred Qualifications Additional certification in nutrition or specialised dietary requirements. Experience in sustainable cooking practises and use of indigenous ingredients. Previous experience working within the travel, tourism or hospitality sectors. Working Conditions Work takes place primarily within a kitchen environment situated in a bush or wilderness setting. Requires flexibility to work early mornings, evenings, weekends and public holidays. Physical demands include standing for extended periods and handling kitchen equipment safely. Exposure to outdoor conditions and variable weather is possible when sourcing ingredients or managing outdoor dining experiences. Role may require occasional travel to suppliers or partner establishments within the region.
