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Hospitality and Outdoor- New Vacancy- Head Chef Luxury Lodge- Eastern Cape Requirements · 5 Years previous Head/Executive chef experience in a luxury establishment (Essential) · Diploma in Food Preparation and Culinary Arts · Excellent Guest relations skills · Good knowledge of planning, budgeting, and kitchen administration · Proven ability to create innovative dishes as well as being able to implement traditional established dishes. · Guest centric and focused on personalized service. · Exposure to a Stock Management Systems · Mature, responsible well-presented individual who can problem solve Individuals must display creativity. · Excellent in training of staff. · Organized and detail oriented. · Computer literate with working knowledge of Microsoft Outlook, Word, and Excel · Able to work Flexible hours, weekends, and holidays. Description · Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control, and inventories for kitchen and outlets. · Verifies that all food production areas provide food items prepared and presented according to always set standards, monitoring for taste, visual appeal, quality, and established portions. · Ensuring constant floor presence during peak operational × interacting with both staff and guests constructively, fostering positive relationships; and taking personal responsibility for every guest and staff situation, seeing it through to its solution. · Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities, and holding the team member to account for the learning that they have successfully assimilated. · To maintain the integrity of all kitchen systems · To create and implement innovative menus for all outlets seasonally as well as menus for all special events which reflect your style, but are in line with the Owners’ vision. · Minimum 7-day rotating menu is in place to ensure variety. · Restaurant is always clean and hygienic, and in conjunction with the Restaurant Manager must ensure that it is set up with sufficient operating equipment. · Ensuring sufficient stock, minimal wastage, and best pricing. · Must take complete responsibility for the profitability of the department. · Perform other tasks and assist in other departments whenever reasonable and deemed necessary by Management. Package on offer · R Negotiable Gross pm (Depending on Experience) Starting Date: September 2026
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