Candidate Requirements: Must have a formal Chef Qualification At least 3 years of Chef Experience required in 5-star hotels, lodges, or at a busy restaurant Proven experience as a chef with a strong background in leadership or a supervisory role International exposure is a plus Spoken and written English Computer literate PAN Strat knowledge advantageous Ability to cost menus The ability to lead and motivate staff to consistently deliver at a 5-star level Good knowledge of hospitality operations including butler service and rostering of staff Ability to create seasonal menus showcasing locally sourced ingredients and incorporating flavors to reflect the cultural influences of the region. Creative problem-solving and decision making Passionate about delighting guests Responsibilities: Run and supervise the entire kitchen operation Work with the Executive chef to ensure standards and goals are met Ensure all menus are followed and food standards are excellent at all times Support the chefs in daily supplies ordering from the central store Work with the Executive Chef to ensure effective implementation of the training program Continuous monitoring and control of dishes going out Make personal contact with guests at each meal Continuous encouragement and training of staff to provide the best food experience to guests Be flexible when receiving unexpected requests from guests and ensure you can accommodate unusual dietary requirements Work within operational budgets Stock control measures including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator Invoice inputting Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving Attend weekly kitchen meetings with FOH and management team to ensure all items relating to the food experience and communicated and tended to