Busy conferencing Hotel in Ferndale Randburg looking for a qualified Head Chef to lead the kitchen team. The hotel has 68 bedrooms and 8 conference rooms. This is a fantastic opportunity for a passionate chef to manage a small but dynamic team. Responsibilities Menu development – plan and create a la carte, buffet & banqueting menus Staff Management – hire, train & supervise kitchen team Quality control – maintain food quality, consistency plus health and safety standards Inventory & purchasing – work with F&B procurement officer to manage effective cost purchasing Operational efficiency – oversee workflow and resolve operational challenges Financial Management – contribute to budget and cost control #J-18808-Ljbffr