Reference: 11169 MLR

Consultant: Michelle le Roux Responsibilities Lead and oversee all kitchen operations, ensuring exceptional food quality, presentation, and guest satisfaction. Create and maintain seasonal menus, special dining experiences, picnics, braais, conferences, and private dining events. Ensure all guest dietary requirements and special requests are accommodated to the highest standard. Manage daily kitchen operations, including staff scheduling, service planning, and team coordination. Lead, mentor, train, and develop kitchen staff to maintain high culinary and service standards. Conduct regular team meetings, performance reviews, and identify training and development needs. Monitor food quality, recipe adherence, portion control, and presentation standards. Manage food costs, labor costs, stock levels, ordering, and inventory control to achieve financial targets. Minimise waste and improve operational efficiency while maintaining quality standards. Ensure ful...