REQUIREMENT:
- Minimum 3–5 years’ experience as a Head Chef within a 4* or 5* lodge or hotel environment
- Previous experience in large hospitality properties essential
- Experience managing high-volume buffet operations and multiple dining venues
- Strong leadership and kitchen management skills
- Ability to manage large kitchen teams (30+ staff)
- Excellent knowledge of kitchen controls, stock management, and hygiene standards
- Strong financial acumen including menu costing, procurement, and budgeting
- Experience with buffet and à la carte service styles
- Good computer literacy (MS Office essential)
- Ability to work under pressure in a high-occupancy environment
- Mature, organised, and solutions-driven personality
- Team player with a passion for improving standards and introducing new ideas
- Valid RSA ID
- Driver’s License and own transport advantageous
- Stable employment track record
- Culinary qualification essential
KEY RESPONSIBILITIES:
- Support the Executive Chef in overseeing all kitchen operations
- Manage daily operations across 3 dining venues and 2 kitchens
- Lead and manage a kitchen brigade of 30+ staff members
- Ensure exceptional food quality, presentation, and service standards
- Plan menus and assist with menu development and costing
- Manage purchasing, supplier relationships, and stock control
- Implement and maintain strict kitchen hygiene and food safety standards
- Oversee food storage procedures and FIFO systems
- Monitor food cost controls, wastage, and kitchen budgets
- Ensure all kitchen equipment and facilities are maintained correctly
- Train, mentor, and develop kitchen staff to required standards
- Promote teamwork and interdepartmental cooperation
- Handle guest feedback and kitchen-related complaints professionally
- Maintain accurate kitchen administration and reporting
PACKAGE:
- R20,600 CTC (Negotiable – DOE)
- Live-in accommodation provided
- Provident Fund (compulsory membership)
- Optional Medical Aid contribution