Culinary Management:– Work with Management to execute menus that showcase local ingredients, flavours, and cultural influences while meeting dietary restrictions and guest preferences, in accordance with laid down minimum standards required by the Company for a luxury hotel.– Supervise the planning, preparation, and presentation of all meals, including breakfast, lunch, dinner, outdoor meals, and special events and conferencing. Ensure quality and efficiency of food service to guests is at the highest levels consistently.– Maintain high standards of food quality, freshness, and safety, adhering to HACCP health codes and sanitation guidelines.– Monitor food costs, inventory levels, and kitchen expenses to ensure efficient operations and budget compliance. This includes all orders, checking of goods, and packing of all relevant storage facilities.Menu Development:– Create seasonal menus that reflect the availability of fresh, locally sourced ingredients.– Collaborate with local suppliers to procure the highest quality meats, seafood, and produce.– Serve a la carte, café and buffet menus as required.Kitchen Management:– Manage all aspects of kitchen operations, including food preparation, cooking, and presentation, gas, water, and other required resources.– Maintain high standards of cleanliness, hygiene, and safety in the kitchen.Staff Training & Development:– Train, mentor, and supervise kitchen staff to ensure consistency in food quality and presentation.– Foster a positive and collaborative work environment that encourages creativity and excellence.Inventory & Cost Control:– Oversee inventory management to minimize waste and control food costs.– Develop and implement strategies to maximize profitability while maintaining high-quality standards.– Good financial acumen required for controls, budgeting and procurement requirements.– Reporting on losses, breakages, wastage as may be required.Guest Interaction:– Interact with guests to understand their dietary prefer...

• Minimum 3 to 5 years’ experience working as an Executive or Head Chef in a luxury hotel operation managing kitchen teams and handling budgets, food ordering and kitchen management.
• Excellent communication and interpersonal skills, with the ability to interact confidently and professionally with guests and colleagues.
• Flexibility to work varied shifts, including evenings, weekends, and holidays, as required by the Hotel’s operational needs.
• Flexibility to adapt to changing priorities and work schedules in a dynamic environment.
• Passion for food and hospitality, with a commitment to delivering exceptional guest experiences.
• Matric Certificate is a minimum requirement.
• Further tertiary qualifications essential.
• Self-disciplined, punctual and respectful.
• Good computer skills in MS Office, especially Outlook, Word and Excel.
• Reliable, ethical, confidential, motivated, sales orientated, honest and passionate.
• Preferably young and energetic, with a love of gastronomy.
• Foster high standards of hygiene.

Level
Senior
Salary
The package includes a Provident fund of which the company contributes 5%. Position is live in with accommodation provided for single occupant only. Pets will not be allowed due to the nature of the environment. Uniform and Meals are provided.
Remuneration will be discussed at interviews or upon individual request.