Head Chef, Polokwane

REQUIREMENT:

Minimum 3–5 years’ experience as a Head Chef within a 4* or 5* lodge or hotel environment

Previous experience in large hospitality properties essential

Experience managing high-volume buffet operations and multiple dining venues

Strong leadership and kitchen management skills

Ability to manage large kitchen teams (30+ staff)

Excellent knowledge of kitchen controls, stock management, and hygiene standards

Strong financial acumen including menu costing, procurement, and budgeting

Experience with buffet andà la carte service styles

Good computer literacy (MS Office essential)

Ability to work under pressure in a high-occupancy environment

Mature, organised, and solutions‑driven personality

Team player with a passion for improving standards and introducing new ideas

Valid RSA ID

Driver’s License and own transport advantageous

Stable employment track record

Culinary qualification essential

KEY RESPONSIBILITIES:

Support the Executive Chef in overseeing all kitchen operations

Manage daily operations across 3 dining venues and 2 kitchens

Lead and manage a kitchen brigade of 30+ staff members

Ensure exceptional food quality, presentation, and service standards

Plan menus and assist with menu development and costing

Manage purchasing, supplier relationships, and stock control

Implement and maintain strict kitchen hygiene and food safety standards

Oversee food storage procedures and FIFO systems

Monitor food cost controls, wastage, and kitchen budgets

Ensure all kitchen equipment and facilities are maintained correctly

Train, mentor, and develop kitchen staff to required standards

Promote teamwork and interdepartmental cooperation

Handle guest feedback and kitchen‑related complaints professionally

Maintain accurate kitchen administration and reporting

PACKAGE:

R20,600 CTC (Negotiable– DOE)

Live‑in accommodation provided

Provident Fund (compulsory membership)

Optional Medical Aid contribution

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