Head Chef / Restaurant Operations Lead (JB5882)
Port Alfred, Eastern Cape
R25 000 to R28 000 a month CTC
Permanent

A privately owned bush and coastal game reserve in the Eastern Cape is seeking a hands-on Head Chef to lead kitchen operations and deliver consistent, high-quality daily meal service for both staff and ownership. The role includes preparing hearty, practical meals for on-site staff as well as refined, fine-dining standard meals for the ownership couple, serving as ongoing preparation for future guest-facing dining

The position offers strong long-term growth potential, with plans to establish a world-class restaurant within the next two years. The successful candidate will begin in a hands-on operational capacity and progressively expand into broader responsibilities including menu strategy, staffing, service standards, food and beverage oversight, and overall restaurant performance

Minimum Requirements:
Proven experience as a Chef in a restaurant, lodge, hotel, or comparable hospitality environment
Strong understanding of professional kitchen operations, food safety, hygiene, and stock control
Experience in menu development, costing, and portion control
Ability to lead, train, and manage kitchen staff effectively
High personal standards with strong attention to detail
Comfortable working in a remote or semi-remote environment within a small team
Willingness to grow and take on increasing responsibility
Formal culinary qualification advantageous
Valid food safety/hygiene certification advantageous
South African citizenship or valid work authorisation required

Duties and Responsibilities:
Prepare daily meals for approximately six on-site staff, including nutritious meals and packed field lunches
Prepare and present most daily meals for ownership to a refined, guest-level standard
Manage day-to-day kitchen operations, ensuring efficiency, consistency, and high food quality standards
Design, develop, and refine menus aligned with seasonal availability and long-term restaurant vision
Control food costs through effective stock management, supplier coordination, portion control, and waste minimisation
Ensure full compliance with food safety, hygiene, and sanitation standards
Establish kitchen systems and operating procedures suitable for future restaurant operations
Train, supervise, and mentor kitchen staff as the operation grows
Work closely with ownership to develop the future restaurant concept, menus, and operational framework
Gradually assume increased responsibility for food and beverage operations, service standards, and staff development
Contribute to a consistently high-quality hospitality experience across the reserve

Please do not apply using Scanned CVs, no supporting documentation is required at this point, this will be requested later.

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