Candidate Requirements:Must have a formal Chef QualificationAt least 3+ years of Chef Experience required in 5-star hotels, lodges, or at a busy restaurantProven experience as a chef with a strong background in leadership or a supervisory roleInternational exposure is a plusSpoken and written English Computer literatePAN Strat knowledge advantageousAbility to cost menusThe ability to lead and motivate staff to consistently deliver at a 5-star levelGood knowledge of hospitality operations including butler service and rostering of staffAbility to create seasonal menus showcasing locally sourced ingredients and incorporating flavors to reflect the cultural influences of the region.Creative problem-solving and decision makingPassionate about delighting guestsResponsibilities:Run and supervise the entire kitchen operationWork with the Executive chef to ensure standards and goals are metEnsure all menus are followed and food standards are excellent at all timesSupport the chefs in daily supplies ordering from the central storeWork with the Executive Chef to ensure effective implementation of the training programContinuous monitoring and control of dishes going outMake personal contact with guests at each mealContinuous encouragement and training of staff to provide the best food experience to guestsBe flexible when receiving unexpected requests from guests and ensure you can accommodate unusual dietary requirementsWork within operational budgetsStock control measures including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinatorInvoice inputtingImplement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receivingAttend weekly kitchen meetings with FOH and management team to ensure all items relating to the food experience and communicated and tended to