Looking for a Chef for a Lodge in Hluhluwe
Live-in for single person
Experience and knowledge required:
Experience in the service industry especially in dealing with guests and staff
At least 3+ years relevant experience
Passion for creating fabulous food
Valid unendorsed SA driver’s license essential.

Kitchen Hygiene standards set
Responsible for training chefs & implementing kitchen standards.
Correct chemicals and sufficient cleaning materials to be in stock at all times
Presentation as discussed and according to Styling Guide
Creative Bush Banqueting according to Food Styling Guide
Proactive Maintenance
Good communications with: All chefs; all camp managers; HOD’s, Lodge Manager and suppliers
Good stock controls and stock rotation
Good administration
Strict food costs and continued cost cutting initiatives with local suppliers
Responsible for all food orders, storerooms and fridge and deepfreezes
Left-over management: left-overs to be discussed and processed every day
All food going out to guests at any time to be checked by chef
All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef
Quality and quantity of snacks for game drives to be checked
Bush banqueting, drink stops picnics etc. to have checklists, host, etc.
Rain- (and weather) management plan in place
Good discipline and fair treatment: Chef to be a Role Model
Good Teamwork to be promoted
Have Fun and be Flexible
Always be approachable, innovative and able to work unsupervised
Be aware of & make your chefs aware of special dietary needs Guests
When special dietary Guests arrive at the lodge ensure that either yourself or another chef meets the Guest before their first meal to establish their requirements.
Ensure you have “911” Emergency food stored in your freezer to be used in a crisis.
The Chef is responsible to explain to the Camp mangers & Butlers what the different dishes are & what their ingredients are for breakfast, lunch & dinner