1 Human resources Jobs and Work in Skukuza, Mp

Head Chef
MORE Collection —Skukuza, Mpumalanga

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Housekeeping Manager
Kruger Shalati —Skukuza, Mpumalanga
At least 3 years of experience in a similar management position within a 4/5-star hotel or lodge environment. Ability to multitask and work under pressure.

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Head Chef

MORE Collection -
Skukuza, Mpumalanga

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Job Details

Permanent

Full Job Description

Position Purpose

The Head Chef reports to the leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

Key Performance Areas & Responsibilities

Kitchen Operations & Food Preparation

Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
Ensure strict portion control and presentation consistency to meet fine dining standards.
Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
Conduct quality checks on food taste, appearance, and service timeliness.

Guest Experience & Service

Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

Team Leadership & Staff Development

Identify high-potential team members and mentor them for future growth within the MORE group.
Implement training plans using internal and external trainers; maintain a culture of continuous development.
Conduct quarterly performance appraisals with meaningful feedback and action plans.
Enforce discipline and maintain professional standards in line with company HR policies.

Kitchen Administration & Financial Management

Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
Prepare annual departmental budgets and monitor monthly performance against forecast.

Health, Safety & Hygiene

Enforce hygiene and HACCP protocols across all kitchen operations.
Ensure cleanliness and functionality of kitchen equipment; report and follow up on maintenance issues.
Train staff on safe use of chemicals and food handling practices.
Uphold fire safety, health, and hygiene policies and ensure full team compliance.

Sustainability & Community Impact

Champion sustainable practices in food sourcing, waste management, and energy use.
Promote local sourcing and support of nearby farmers and artisans where possible.
Encourage staff and guests to engage in the property’s environmental and community programmes.

Human Resources & Scheduling

Monitor and manage team leave, overtime, and attendance.
Support staff in other departments as required, based on lodge priorities.
Stay abreast of local labour law and ensure compliance in rostering and performance management.

Leadership & Culture

Set the tone for a positive, respectful, and driven team culture.
Act as a role model for professional appearance, time management, and guest engagement.
Foster collaboration across departments and between sister properties.
Remain flexible to operational needs, including schedule changes and inter-department support.

Knowledge & Competencies

Advanced culinary knowledge including international cuisine, fine dining, and dietary requirements.
Stock and supply chain procedures, food safety, HACCP, and cost control.
Menu engineering and sustainability in culinary operations.
Financial principles including budget forecasting and P&L interpretation.
Written documentation, SOPs, and training material creation.

Skills

Leadership and mentoring of diverse culinary teams.
Attention to detail in food preparation, presentation, and hygiene.
Strong interpersonal and communication skills.
High adaptability, creativity, and problem-solving ability.
Proficiency in Microsoft Office and POS stock control systems.

Qualifications & Experience

Formal Chef qualification (Diploma or higher).
Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
Excellent time management and ability to work under pressure.
Demonstrated experience in menu design, budgeting, and team development.

MAXIMIZING YOUR IMPACT AS A MEMBER OF THE MORE FAMILY COLLECTION

Excellent attention to detail.
Guest focus philosophy, living the MORE brand and driving the MORE experience.
Excellent communication skills (written and verbal), practicing honest communication.
Team player with positive attitude, enthusiasm, and emotional control.
Excellent time management and self-discipline, interpersonal & solution seeking skills.
Proactive, use initiative and creative flair when required.
Committed and loyal, adaptable, and flexible.
Must work accurately under pressure.
People skills – tolerance, patience, and care, ability to receive constructive feedback openly.

We create opportunities and experiences for people to enrich their lives.

Our values guide our behaviours and how we act, and they help us find the right partnerships for growth:

Be AWARE (the “thoughtful” value)

Eyes and ears open

Arrive ready

Be human

Respond GENEROUSLY (the “more” value)Always respond

Give more, do more

Have a mindset of abundance

Strength in DIVERSITY (the “family” value)Act in harmony

Work together

Act inclusively

Make it BETTER (the “continuous improvement” value)

Positively influence

Keep learning

Own it

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