Head Chef, Polokwane

Reporting to the Executive Chef in a high-end 5-star setting, the successful candidate will be responsible for managing a large kitchen brigade across multiple dining venues while ensuring exceptional food quality, operational efficiency, hygiene standards, and guest satisfaction at all times.

Candidate Responsibilities

Oversee the daily preparation, cooking, and presentation of all food items in line with 5-star lodge standards

Ensure consistently high levels of food quality, presentation, and service delivery

Manage all kitchen operations across multiple kitchens and dining venues

Oversee buffet andà la carte service, including live cooking stations and guest interaction

Plan menus in collaboration with the Executive Chef

Conduct purchasing, stock ordering, stock receiving, and supplier coordination

Manage food costings, kitchen controls, budgeting, and procurement processes

Monitor and control food costs, wastage, and stock rotation procedures (FIFO)

Ensure all food storage areas, kitchens, and service areas are maintained to the highest hygiene standards

Implement and maintain kitchen hygiene, food safety, and operational protocols

Manage and lead a kitchen brigade of over 30 staff members

Train, mentor, and assess kitchen staff to ensure high operational standards and continuous development

Promote strong teamwork and interdepartmental cooperation

Manage kitchen resources effectively, including gas, electricity, water, and equipment usage

Report breakages, maintenance issues, and operational concerns where required

Handle guest complaints professionally and efficiently where necessary

Maintain accurate reporting and kitchen administration

Ensure company standards and procedures are consistently upheld

Operate the kitchen as an efficient and financially responsible business unit

Core Criteria

Minimum 3–5 years’ experience as a Head Chef within a 4 or 5-star lodge or hospitality environment

Formal culinary qualification required

Strong experience within high-volume luxury hospitality operations

Experience managing large kitchen teams and multiple kitchen outlets

Strong understanding of buffet operations, live cooking stations, and guest interaction

Excellent knowledge of stock control, food costing, budgeting, and procurement

Strong understanding of kitchen hygiene and food safety protocols

Excellent leadership, organisational, and communication skills

Ability to work under pressure in a fast-paced hospitality environment

Strong administrative and reporting abilities

Good computer literacy including Microsoft Word, Excel, and Outlook

Valid driver’s licence preferred

Stable career track record

Reliable, professional, detail-oriented, and passionate about hospitality and guest service

Package

Salary negotiable depending on experience and qualifications

Provident Fund contribution

Medical aid contribution available

This is a live-in position.

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