REQUIREMENT:

• Minimum 3–5 years’ experience as a Head Chef within a 4* or 5* lodge or hotel environment
• Previous experience in large hospitality properties essential
• Experience managing high-volume buffet operations and multiple dining venues
• Strong leadership and kitchen management skills
• Ability to manage large kitchen teams (30+ staff)
• Excellent knowledge of kitchen controls, stock management, and hygiene standards
• Strong financial acumen including menu costing, procurement, and budgeting
• Experience with buffet and à la carte service styles
• Good computer literacy (MS Office essential)
• Ability to work under pressure in a high-occupancy environment
• Mature, organised, and solutions‑driven personality
• Team player with a passion for improving standards and introducing new ideas
• Valid RSA ID
• Driver’s License and own transport advantageous <...