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.

morah@lodgistics.eco

Contact information

Megan