Head Chef- Eastern Cape

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