Waterberg: Executive Chef

Qualifications Culinary Arts Diploma or Degree (City & Guilds or equivalent preferred). Professional chef certification (advantageous). HACCP or Health and Safety certification recommended. Experience 510 years professional kitchen experience. At least 35 years in a senior role (Sous Chef or Executive Chef). Experience in fine dining, luxury lodges, hotels, or high-volume establishments is highly beneficial. Skills & Competencies Exceptional culinary skills and creativity. Strong leadership and team management ability. Excellent understanding of kitchen operations and workflow. Knowledge of costing, budgeting, and stock control. Strong communication and organisational skills. Ability to work under pressure and maintain high standards. Knowledge of dietary needs, allergies, and modern culinary trends. Personal Attributes Passionate and innovative with a high attention to detail. Calm, disciplined, and composed under pressure. Results-driven and committed to excellence. Strong work ethic and reliability. Ability to mentor and uplift the culinary team.