Head Chef
You'll run the kitchen day-to-day — managing your team, controlling costs, and delivering consistently excellent food to international guests in one of the most beautiful settings in southern Africa. Menus are set by the managing director, but there's real scope to bring your creativity to seasonal variations and daily execution.
What You'll Do
- Lead the kitchen team and manage all food production
- Execute set menus to a high standard, with scope to contribute ideas and seasonal variations
- Manage food costs, stock control, and supplier relationships
- Handle dietary requirements (vegetarian, vegan, allergies, halal, kosher) with precision
- Train and develop junior kitchen staff
- Maintain food safety and hygiene standards
- Coordinate with front-of-house to deliver seamless dining experiences
What We Offer
What We're Looking For
- Proven experience running a kitchen (head chef, sous chef, or equivalent)
- Creative with limited or seasonal ingredients — no Woolworths down the road
- Strong on food cost control and stock management
- Calm and decisive under pressure during busy service
- Genuinely cares about food safety — not just ticking boxes
- Comfortable with remote bush living
How to Apply
Applying takes two steps:
Both steps are required. Applications without a completed assessment will not be shortlisted.