Vacancy Description
Minimum Qualifications
- Grade 12 (Matric).
- Professional Chef Qualification, Diploma, or Degree in Culinary Arts from a recognised institution.
- Food Safety or HACCP certification (advantageous).
- Minimum of 5 years' experience as a Head Chef, Executive Chef, or Senior Sous Chef within a 4-star or 5-star lodge, luxury hotel, or fine dining establishment .
- Proven experience managing a professional kitchen and leading a culinary team.
- Experience in menu planning, recipe development, and food costing.
- Experience with stock control, supplier management, and budgeting.
- Experience catering for international guests and special dietary requirements is advantageous.
- Exceptional culinary skills and creativity.
- Strong leadership and people management abilities.
- Excellent organ...
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