REQUIREMENT: Minimum 3–5 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 Driver’s License and own transport advantageous Stable employment track record Culinary qualification essential KEY RESPONSIBILITIES: Support the Executive Chef in overseeing all kitchen operations Man...