Key Responsibilities Lead, train, and manage the kitchen brigade to ensure timely and high-quality service across all meal periods, including à la carte and buffet. Design and execute group menus, buffet plans, and a fully costed à la carte offering aligned with seasonal availability and budget expectations. Implement structured shift planning and ensure all service deadlines are met without General Manager intervention. Control food costs and ensure disciplined procurement practices, including stock tracking, price comparisons, and supplier accountability. Maintain consistent stock availability for all operational needs and prevent shortages of essential items. Ensure hygiene, safety, and kitchen organization standards are upheld daily. Submit daily cost of sales data, weekly menu plans, and staff training reports on time. Oversee efficient preparation for groups up to 300 guests with no compromise on quality or timing. Candidate Profile The ideal candidate will: Local citizens Diploma in Culinary Art Have a minimum of 5 years experience as Head Chef in a high-volume lodge, hotel, or conference venue. Demonstrate excellent leadership, planning, and communication skills. Be hands-on, highly organized, and solution-driven with the ability to lead by example. Possess strong cost control and financial management capabilities. Have a deep understanding of African and international cuisines. Be passionate about staff development and food consistency. Be able to troubleshoot under pressure, manage simultaneous service points, and prevent guest complaints through operational readiness.

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