Head Chef Restaurant Operations Lead (JB5882)
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Job Location:
Port Alfred - South Africa
Monthly Salary:
Not Disclosed
Posted on:
Yesterday
Vacancies:
1 Vacancy
Job Summary
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.
Kontak Recruitment Disclaimer:
Equal opportunity: All backgrounds are welcomed with no bias. All are considered based on requirements.
Job specifics: Requirements mirror advertisement duties may adjust for client needs.
Fair process: Fair assessment only shortlisted candidates contacted due to volume.
Privacy: Data processed as per Privacy Policy. By applying you agree to data handling. We safeguard applicant info.
Candidate verification: Candidates selected by the client are verified. False info may disqualify or end employment via the client.
Offer clarity: Advert is not a binding offer. Written offers based on pre-employment conditions.
No direct link: Advert is not tied to Kontak Recruitment. We assist in the employment process ONLY.
Applicant Responsibility: Upon applying confirmation of receipt for a specific advert is given. If no confirmation is received you must verify with Kontak Recruitment
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.
Kontak Recruitment Disclaimer:
Equal opportunity: All backgrounds are welcomed with no bias. All are considered based on requirements.
Job specifics: Requirements mirror advertisement duties may adjust for client needs.
Fair process: Fair assessment only shortlisted candidates contacted due to volume.
Privacy: Data processed as per Privacy Policy. By applying you agree to data handling. We safeguard applicant info.
Candidate verification: Candidates selected by the client are verified. False info may disqualify or end employment via the client.
Offer clarity: Advert is not a binding offer. Written offers based on pre-employment conditions.
No direct link: Advert is not tied to Kontak Recruitment. We assist in the employment process ONLY.
Applicant Responsibility: Upon applying confirmation of receipt for a specific advert is given. If no confirmation is received you must verify with Kontak Recruitment
Required Experience:
IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Food Industry
- Cooking
- Cost Control
- Baking
- Sanitation
- Leadership Experience
About Company
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