Ehlanzeni: Head Chef posted by Hospitality and Outdoor Ltd

Hospitality and Outdoor- New Vacancy- Head Chef Sabi Sands Requirements · Minimum of 3-5 years previous Head chef experience in a 4/5-star environment (Essential) · Food Hygiene and professional cooking qualifications (Essential) · Good understanding of food and wine trends · Knowledgeable of all dietary and religious requirements · South African inspired food, with a touch of fine dining · Good knowledge of creating, implementing, and maintaining written control documents and training manuals · In depth knowledge and understanding of stock procedures and control · In depth knowledge of planning, budgeting, and departmental administration · Must be a strong leader, and firm in dealing with staff. · Very strong on the admin side- Essential (Rostering, Ordering etc.) · Valid Driver’s License Description · Having a strong ability and willingness to train, mentor, manage and continually improve the kitchen team · Comprehensive knowledge of current leading culinary trends · Systemize and streamline the kitchen – ordering stock, food preparation and presentation, timely delivery, wastage reduction, hygiene, budget control from receiving to execution · Menu compilation and implementation · Maintain and go above the established standards of food hygiene, cleaning and food handling to maintain impeccable quality within the kitchen, which meet current standards of legislation and compliance. · Managing, leading, and training of the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. · Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. · Prepare budgets and aim to achieve budgeted gross profit · To take complete responsibility for the profitability of the department. · To manage and monitor all costs and implement measures to control them. · Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. · Staff food control: cost, quality, and quantity. · Ensure the stock control, stock take, and requisition procedures are strictly followed according to par levels and company standards, ensuring accuracy. Package on offer · R 30-40 000 per month (based on experience) · Single Live In · Medical aid and Provident Fund Starting Date: January 2026