The successful candidate will support the Head Chef in leading a high-performing kitchen, ensuring the delivery of exceptional culinary experiences in a fine-dining environment. This is a hands-on role requiring creativity, leadership, and impeccable standards of food quality and presentation. Core Responsibilities: Assist the Head Chef in planning and executing menus that reflect creativity, seasonality, and fine-dining standards. Supervise, mentor, and manage kitchen staff, ensuring teamwork, discipline, and adherence to safety and hygiene standards. Oversee food preparation, portion control, and presentation to maintain consistent 5-star quality. Manage inventory, ordering, and stock rotation to minimize waste and ensure cost-efficiency. Ensure compliance with all health, safety, and hygiene regulations. Collaborate with the Front of House team to ensure smooth service and exceptional guest experiences. Contribute to staff training, development, and performance evaluations. Innovate and adapt menus based on guest feedback and seasonal availability. Assist with budgeting, cost control, and maintaining operational efficiency. Core Criteria: Minimum of 5 years of experience in a 5-star hotel, lodge, or luxury resort kitchen. Proven leadership and team management skills. Strong knowledge of contemporary cuisine, plating techniques, and fine-dining standards. Ability to work under pressure while maintaining high standards. Excellent organizational, communication, and interpersonal skills. Passion for culinary excellence and creativity. This is a live-in position.

Duties: Oversees and supervises kitchen staff as required. Cooking and training on menus. Assists with menu planning, inventory, and management of supplies. Ensures that food is of high quality, and that the kitchen is in good condition. Keeps stations clean and complies with food safety standards. Ensure that all kitchen personnel are working as a team in order to achieve the purpose of the company. Assists with overseeing and directing all aspects of Kitchen Operations. Assist in upholding all kitchen systems, standards, and service to the highest level. Assist in managing all kitchen staff and their work performance. Requirements: Grade 12 Professional Cookery / Culinary Arts diploma from a reputable Hotel School. Minimum of 3 5 years experience as a Senior Sous Chef in a luxury 5* Lodge / Hotel establishment Knowledge of food costing, cost control and budgeting. Versatile and skilled. Excellent understanding of international and emerging food trends and concepts and continual focus on rejuvenating the culinary experience. Passion for high quality, attentiveness to finer detail and maintaining a guest centric approach in everything. Ability to drive change and to look for operational efficiencies / synergies. Highly presentable with excellent communication skills and balanced emotional intellect.