Warmbaths: Head Chef

REQUIREMENT: – Minimum 35 years experience as a Head Chef within a 4* or 5* lodge or hotel environment – Previous experience in large hospitality properties essential – Experience managing high-volume buffet operations and multiple dining venues – Strong leadership and kitchen management skills – Ability to manage large kitchen teams (30 staff) – Excellent knowledge of kitchen controls, stock management, and hygiene standards – Strong financial acumen including menu costing, procurement, and budgeting – Experience with buffet and à la carte service styles – Good computer literacy (MS Office essential) – Ability to work under pressure in a high-occupancy environment – Mature, organised, and solutions-driven personality – Team player with a passion for improving standards and introducing new ideas – Valid RSA ID – Drivers License and own transport advantageous – Stable employment track record – Culinary qualification essential KEY RESPONSIBILITIES: – Support the Executive Chef in overseeing all kitchen operations – Manage daily operations across 3 dining venues and 2 kitchens – Lead and manage a kitchen brigade of 30 staff members – Ensure exceptional food quality, presentation, and service standards – Plan menus and assist with menu development and costing – Manage purchasing, supplier relationships, and stock control – Implement and maintain strict kitchen hygiene and food safety standards – Oversee food storage procedures and FIFO systems – Monitor food cost controls, wastage, and kitchen budgets – Ensure all kitchen equipment and facilities are maintained correctly – Train, mentor, and develop kitchen staff to required standards – Promote teamwork and interdepartmental cooperation – Handle guest feedback and kitchen-related complaints professionally – Maintain accurate kitchen administration and reporting PACKAGE: – R20,600 CTC (Negotiable DOE) – Live-in accommodation provided – Provident Fund (compulsory membership) – Optional Medical Aid contribution