Head Chef

Full time Kendrick Recruitment South Africa

Posted On 2026/04/14

Head / Executive Chef

R35,000

City Sandton & Vaalwater

State/Province Gauteng

2172

HEAD CHEF LUXURY LODGE VAALWATER

Live-In Position

Driver's Licence Required (vehicles on property)

Work Cycle: 3 weeks on / 1 week off

Kendrick Recruitment is seeking a highly creative and driven Head Chef to join a luxury lodge based in Vaalwater. This is an exciting opportunity for a hands on culinary leader with strong 5-star lodge experience who is passionate about innovation, sustainability, and community engagement.

Please note: During the pre opening phase, the successful candidate may be required to work in Johannesburg on a part time basis, with accommodation in JHB at the candidate's own expense.

• Lead and manage a small kitchen team of 5-7 staff
• Deliver exceptional 5-star dining experiences in a luxury lodge environment
• Create innovative, seasonal, and creative menus with strong attention to detail
• Maintain high culinary standards across all meal periods
• Be actively involved in all kitchen operations in a hands on capacity
• Manage food cost controls, stock, and ordering processes
• Ensure strict hygiene, safety, and kitchen compliance standards are maintained
• Work closely with management to align culinary offerings with lodge concept and guest experience
• Support sustainability initiatives, including full use of the on site grow zone
• Engage with local community initiatives as part of the lodge ethos

• Strong leadership experience managing a small kitchen team (5-7 staff)
• Highly creative with a passion for innovative, modern cuisine
• Driven, energetic, and hands on approach to leadership
• Strong understanding of sustainability and farm to table concepts
• Ability to perform well in a pre opening and evolving environment
• Willingness to travel/work in Johannesburg during pre opening phase

• Market related salary: R35,000
• Opportunity to be part of a new luxury lodge opening
• Exposure to sustainability driven, farm to table culinary operations