Introduction for Chef in Cederberg Lodge

The successful candidate will be responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, stock management, staff supervision, hygiene compliance, and financial control. Working closely with management, the Chef will help deliver consistently high standards of food quality while ensuring efficient kitchen operations and cost control.

This position requires a hands-on individual who is highly organized, adaptable, and capable of working independently. The ideal candidate will have a passion for hospitality, excellent culinary skills, and the ability to thrive under pressure while maintaining exceptional standards. Experience within a lodge, guesthouse, or hospitality environment is essential, as is a strong understanding of food safety regulations, stock rotation, procurement, and kitchen administration.

Job Requirements for Chef in Cederberg Lodge

• Minimum 3 years’ experience as a Chef in a hospitality, lodge, or guesthouse environment
• Strong culinary and food presentation skills
• Experience with kitchen administration and stock control
• Sound knowledge of food safety and hygiene standards
• Excellent organizational and time-management skills
• Ability to work under pressure
• Self-motivated and hands-on approach
• Ability to thrive in a remote working environment
• Valid driver’s license
• Own reliable vehicle

Job Description for Chef in Cederberg Lodge 

• Oversee the daily operation of the kitchen
• Manage food preparation and service standards
• Ensure efficient kitchen workflow and organization
• Maintain kitchen equipment and ensure proper usage
• Prepare and present high-quality meals
• Manage breakfast, lunch, dinner, and special dining requests
• Cater for dietary requirements and guest preferences
• Plan and update seasonal menus
• Monitor and manage stock levels
• Order and receive stock
• Implement FIFO stock rotation procedures
• Minimize waste through careful planning and portion control
• Maintain HACCP and food safety compliance
• Ensure kitchen and storage areas remain clean and organized
• Supervise kitchen assistants and scullery staff
• Assist with staff training and development
• Monitor food costs and kitchen budgets
• Support procurement planning
• Prepare and oversee nutritious staff meals
• Maintain the lodge’s hospitality and culinary standards

Employment Package 

• Salary: R18,000 – R25,000 per month (Depending on Experience)
• Accommodation: Live-in position including meals
• Start Date: As Soon As Possible