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Job Summary
New opportunity for a creative & commercially astute culinary leader with a strong hotel background, a passion for exceptional food experiences, & the ability to inspire teams, drive innovation & deliver consistently high standards across multiple outlets! Key Responsibilities: · Oversee all culinary operations across the hotel, including restaurants, banqueting, room service and other food outlets. · Develop innovative menus that reflect the hotel’s brand, culinary standards and guest expectations. · Lead, mentor and develop kitchen teams, fostering a culture of excellence and continuous improvement. · Manage food costs, budgets, stock control and supplier relationships to maximise profitability. · Ensure consistent food quality, presentation and service standards across all outlets. · Maintain strict compliance with food safety, hygiene, HACCP and health regulations. · Collaborate with the F&B Director and senior management to drive revenue and achieve financial targets. Requirements: Formal tertiary culinary qualification from a recognised culinary institution. Minimum 6–8 years' experience in a senior culinary management role, within a 4- or 5-star luxury hotel environment. Proven experience managing multiple kitchen operations and large culinary teams. Strong knowledge of HACCP, food safety, hygiene standards and relevant legislation. Demonstrated experience in menu development, food presentation and culinary innovation. Strong financial acumen, including food cost control, budgeting, stock management and waste reduction. Knowledge of sustainable food practices, ethical sourcing and responsible resource management. Salary package: R60 000 – R80 000 DOE
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