Key Responsibilities:

• Develop and create new menu items that are not only creative and innovative but also align with the hotel’s culinary standards and brand
• Supervise and lead a team of kitchen staff, ensuring that all food preparation is done efficiently and to a high standard
• Monitor and control food costs to ensure profitability
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations at all times
• Collaborate with the front of house staff to ensure seamless coordination and smooth service delivery
• Train and mentor junior kitchen staff to enhance their skills and performance

Requirements:

• Grade 12 or equivalent qualification
• Relevant culinary qualification
• At least 3 years of experience as a Chef in a hotel or restaurant setting
• Strong understanding of various cooking techniques and cuisinesExcellent leadership and interpersonal skills
• Computer literate
• Ability to work in a fast-paced environment and remain calm under pressure
• Solid understanding of food safety and sanitation practices
• Creative mindset with a passion for food and culinary innovation