Head Chef

Full-time Other-General

Duties: Develop and maintain menus aligned with brand standards. Oversee food preparation and kitchen operations. Ensure exceptional food quality and presentation. Manage kitchen staffing, training and scheduling. Control food costs and wastage. Develop seasonal and signature dishes. Manage supplier relationships and procurement. Ensure kitchen hygiene and food safety compliance. Conduct stock takes and inventory management. Handle guest dietary requirements and VIP requests. Drive culinary innovation and guest experiences. Monitor kitchen equipment maintenance. Requirements: Grade 12 Advanced culinary expertise. Leadership and kitchen management skills. Menu engineering and food costing abilities. Knowledge of international cuisine. Food safety and HACCP knowledge. Time management and multitasking skills. Creativity and presentation skills. Supplier negotiation abilities. Staff training and mentoring capabilities. Financial and budgeting understanding.