Head Chef / Restaurant Operations Lead at Kontak Recruitment

• 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