Minimum Requirements Formal Culinary qualification from a recognised institution Minimum 5 years’ experience within luxury hotels or high-end hospitality environments At least 3 years’ experience in a senior Sous Chef or Executive Sous Chef role Proven experience managing large kitchen brigades within busy multi-outlet operations Strong understanding of hot kitchen, banqueting, buffet and à la carte operations Excellent leadership, communication and people management skills Strong understanding of food cost, stock control and kitchen financial management Sound knowledge of hygiene, HACCP and food safety standards Ability to work effectively under pressure within a demanding operational environment South African ID or valid work permit Key Responsibilities Support the Executive Chef in overseeing all kitchen operations across the property Lead, mentor and develop the culinary brigade to maintain exceptional standards Ensure consistency, quality and presentation across all food offerin...