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 Drivers 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

Large Restaurant group with upmarket casual dining restaurants to high end dinning, around the Arabian gulf. To manage kitchen and kitchen team. Should be very strong at kitchen management, Task orientated, with high standards refined skills and ability to lead by example. Chef will have contactable refs, be hard working motivated and passionate about food and service. Chef will have a proven track record with positive attitude. Lots of room for growth within stable establishment keeping career longevity in mind. JOB DESCRIPTION Job purpose: The Head Chefs job description entails both leadership responsibilities and hands-on culinary output. Head Chef is primarily responsible for supporting creating of innovative cuisine and providing a satisfying culinary experience for guests. Head Chefs take responsibility for every dish that leaves their kitchen. Primary Duties and responsibilities To undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service. To be responsible for the presentation, cleanliness, and hygiene of the kitchen and your own person at all times, ensuring hygiene procedures are followed and undertaking cleaning duties in line with the cleaning Rota, and as directed by the Executive Chef. To ensure food safety and hygiene at all times, following correct procedures for the cleansing and preparation of all raw food, dating and rotating all products correctly, and checking quality and freshness of food prior to use. To ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times. To implement adequate systems of stock and waste control as directed by the Executive chef To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation. To monitor, record and report any wastage To develop positive working relationships within all the teams of the operation. To attend and contribute to training or meetings as required. To carry out any further duties as reasonably requested by the senior management of the restaurant and company Actively share ideas, opinions, and suggestions in daily shift briefings. To ensure all kitchen members are aware of standards and expectations. To have full knowledge of all menu items, daily specials, and promotions. To follow kitchen policies, procedures, and service standards Reports to: Brand Executive Chef Email Cv In ms word, with profile photo and 2 plated food pics to apply. Flights and visa provided, and accommodation.

Large Restaurant group with upmarket casual dining restaurants to high end dinning, around the Arabian gulf. To manage kitchen and kitchen team. Should be very strong at kitchen management, Task orientated, with high standards refined skills and ability to lead by example. Chef will have contactable refs, be hard working motivated and passionate about food and service. Chef will have a proven track record with positive attitude. Lots of room for growth within stable establishment keeping career longevity in mind. JOB DESCRIPTION Job purpose: The Head Chefs job description entails both leadership responsibilities and hands-on culinary output. Head Chef is primarily responsible for supporting creating of innovative cuisine and providing a satisfying culinary experience for guests. Head Chefs take responsibility for every dish that leaves their kitchen. Primary Duties and responsibilities To undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service. To be responsible for the presentation, cleanliness, and hygiene of the kitchen and your own person at all times, ensuring hygiene procedures are followed and undertaking cleaning duties in line with the cleaning Rota, and as directed by the Executive Chef. To ensure food safety and hygiene at all times, following correct procedures for the cleansing and preparation of all raw food, dating and rotating all products correctly, and checking quality and freshness of food prior to use. To ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times. To implement adequate systems of stock and waste control as directed by the Executive chef To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation. To monitor, record and report any wastage To develop positive working relationships within all the teams of the operation. To attend and contribute to training or meetings as required. To carry out any further duties as reasonably requested by the senior management of the restaurant and company Actively share ideas, opinions, and suggestions in daily shift briefings. To ensure all kitchen members are aware of standards and expectations. To have full knowledge of all menu items, daily specials, and promotions. To follow kitchen policies, procedures, and service standards Reports to: Brand Executive Chef Email Cv In ms word, with profile photo and 2 plated food pics to apply. Flights and visa provided, and accommodation.