Head Chef​/Restaurant Operations Lead

Head Chef / Restaurant Operations Lead required in Port Alfred.

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.

Salary: R25 000 to R28 000 per month CTC.

• 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

• 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