Duties:

• Oversee all kitchen operations and maintain the highest culinary standards
• Lead, train, and inspire the kitchen brigade
• Develop innovative menus and seasonal specials
• Take ownership of the kitchen and restaurant’s culinary identity
• Maintain strict food cost, stock control, and purchasing procedures
• Manage supplier relationships, deliveries, and invoice verification
• Ensure exceptional food quality, presentation, and consistency
• Ensure full compliance with health, hygiene, and food safety regulations
• Work closely with hotel management to enhance the overall guest dining experience

Requirements:

• Grade 12
• A formal culinary qualification
• Proven experience as an Executive Chef or Senior Sous Chef, preferably within a luxury hotel or fine dining environment
• Strong leadership and kitchen management skills
• Excellent k...