Executive Chef

Key Responsibilities: Design and develop innovative and seasonal menus that align with the lodges luxury standards and guest preferences. Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring high quality and consistency. Manage and lead the kitchen team, including hiring, training, and evaluating staff performance. Ensure compliance with health, safety, and hygiene regulations, maintaining the highest standards in the kitchen. Control food costs and manage inventory, including ordering and budgeting, to optimize profitability and minimize waste. Collaborate with the Food and Beverage Manager/Director to align culinary offerings with the lodges overall dining strategy. Create and implement procedures for efficient kitchen operations and effective food service. Foster a positive and creative kitchen environment, encouraging team collaboration and development. Stay updated on culinary trends, techniques, and innovations to keep the lodges dining offerings fresh and exciting. Handle guest feedback and special requests, ensuring exceptional dining experiences. Requirements: Proven experience as an Executive Chef or in a similar senior culinary role, preferably in a luxury or high-end establishment. Strong knowledge of contemporary and classic cooking techniques, ingredients, and food presentation. Excellent leadership and team management skills, with the ability to inspire and develop kitchen staff. Proficiency in kitchen management, including budgeting, inventory control, and menu planning. In-depth understanding of food safety and hygiene standards. Creative flair and a passion for delivering exceptional dining experiences. Strong communication skills and the ability to work collaboratively with other departments. Culinary qualifications from a recognized institution or equivalent experience. Valid RSA ID and Drivers License.