Executive Chef (Ref: 1654)

Under the direction of the Director of the Hotel School, the Executive Chef plays a pivotal role in the hotel school by training students in a simulated kitchen environment whilst ensuring that the food served to restaurant patrons is of high quality. The incumbent is also responsible for the overall quality of food of the Hotel School Restaurant by developing innovative and creative menus that meet the needs of restaurant patrons.

Job Knowledge, Skills and Experience A three‑year Diploma (NQF level 6) in Professional Cookery/Culinary Arts/Hospitality or any equivalent hospitality‑related qualification Minimum of five (5) years industry‑related experience as a Chef in a high‑volume environment, of which three (3) years should have been as Head Chef Ability to balance volume service (buffets, platters) with refined à‑la‑carte finesse Hands‑on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary tech...