Duties: Design and deliver innovative, seasonal menus showcasing the best of local and sustainable produce. Lead, mentor, and inspire a small, passionate kitchen team. Collaborate closely with hotel leadership to create memorable guest experiences. Uphold the highest standards of presentation, taste, and consistency. Manage budgets, food costs, and supplier relationships with precision. Represent the hotel as a culinary ambassador, engaging with guests and occasionally media/marketing features. Requirements: Grade 12. A formal culinary qualification. Proven success as an Executive Chef or Head Chef in a luxury hotel, fine dining restaurant or leading boutique lodge. Creative flair with an eye for contemporary culinary trends, presentation and wellness inspired dining. Strong leadership, mentoring, and communication skills. Entrepreneurial spirit with the ability to elevate culinary reputation. #J-18808-Ljbffr