𝐌𝐈𝐍𝐈𝐌𝐔𝐌 𝐑𝐄𝐐𝐔𝐈𝐑𝐄𝐌𝐄𝐍𝐓𝐒 Diploma or formal qualification in Culinary Arts Minimum 5 years experience as Executive Chef in luxury boutique hotels or fine dining venues Expertise in event catering, weddings, and food & wine pairing Strong kitchen leadership and staff mentoring abilities Skilled in inventory control, cost management, and supplier negotiations Hands-on approach with deep culinary and operational knowledge Fully HACCP compliant South African citizenship (non-negotiable) 𝐊𝐄𝐘 𝐑𝐄𝐒𝐏𝐎𝐍𝐒𝐈𝐁𝐈𝐋𝐈𝐓𝐈𝐄𝐒 Manage all kitchen operations, staffing, and performance reviews Curate seasonal à la carte menus and bespoke event menus Execute weddings, high-end banqueting, and private functions Lead daily production, quality control, and food presentation Maintain high hygiene and health & safety standards Collaborate on food and wine pairing menus with FOH teams Coach and develop junior chefs to ensure consistent excellence Innovate with local produce and sustainability in design 𝐏𝐄𝐑𝐒𝐎𝐍𝐀𝐋 𝐀𝐓𝐓𝐑𝐈𝐁𝐔𝐓𝐄𝐒 Visionary and performance-driven Calm, present, and solutions-oriented Passionate about culinary innovation and detail Committed to team growth and guest satisfaction 𝐖𝐇𝐘 𝐉𝐎𝐈𝐍? Lead a world-class culinary team in one of the Karoos finest boutique hotels Shape elevated guest experiences through creative food design Market-related salary | Live-in option | Creative autonomy 📌 Submit with your CV: ID Number Food Portfolio Relevant Qualifications

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