Head Chef.
World Class 5* Game Lodge
Hoedspruit.
Scope and General Purpose:
The Head Chef is responsible for supporting the Executive Chef in delivering an efficient, cost-effective and consistently high-quality food service that reflects the Lodge guest experience. This role requires strong culinary leadership, disciplined kitchen administration, careful stock control, excellent hygiene standards and a calm, hands-on approach to developing the kitchen team.

Senior Sous Chef.
Scope and General Purpose
The Senior Sous Chef supports the Head Chef and Executive Chef in delivering an efficient, cost-effective and consistently high-quality food service that reflects the Jabulani Safari guest experience. This role requires strong culinary skill, reliable kitchen leadership, disciplined daily execution, excellent hygiene standards and the ability to guide the team during preparation, service and operational handovers.

Head Chef.
Luxxury Lodge / Boutique Hotel.
Springbok Namaqualand.
3month fixed contract
Starting Mid July
We require an experienced chef to manage our evening dinner service for in-house guests. The service will be buffet style and will consist of:
One main meal with accompaniments
One dessert
Daily dinner service only

 Key Responsibilities:
Plan and prepare buffet-style dinners for up to 34 guests
Create varied menus with a focus on quality, flavour, and consistency
Cater for dietary requirements when required
Manage food preparation, cooking, buffet setup, and kitchen cleanup
Maintain high standards of hygiene and food safety
Assist with stock control and minimising food waste
Operate independently within the lodge kitchen

Head Chef.
Luxury 5* Game Lodge  Eastern Cape.
Prestigious luxury safari lodge in the Eastern Cape.
Manage Kitchen & Chef’s Brigade
5-star lodge or luxury hospitality experience
Requirements:
Total control on the Lodge’s kitchen’s daily operations, ensuring the delivery of exceptional dining experiences which align with luxury lodge standards.
This includes menu planning, food preparation, stock control, and maintaining the highest levels of hygiene and presentation.
To lead and mentor the kitchen team, ensuring consistency, efficiency, and creativity across all meals.

Executive Chef 
Multi Award winning 5* Hotel – Top High End Fine Dine Restaurant.
We are looking for an experienced Hotel Executive Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management.
Overall management of the Main Kitchen and Additional Kitchens.
Menu planning and development, including accommodation of dietary requirements and allergies
Preparation and presentation of high-quality guest meals and staff meals
Training, supervision, performance management, and discipline of kitchen staff in line with company policies
Creating a respectful, productive, and positive working environment.