Duties: Spearhead menu development, seasonal innovation, and recipe standardization across all outlets.Monitor food costing, procurement, and inventory management to maximize profitability while minimizing waste.Manage food costs, stock control, supplier relationships, and procurementRecruit, train, and mentor the kitchen brigade, fostering a high-performance culture of discipline and creativity.Enforce rigorous food safety, hygiene, and HACCP standards to ensure a safe and sanitary operation.Work seamlessly with restaurant management and front-of-house staff to deliver exceptional guest experiences.Ensure efficient day-to-day operations aligned to profitability and performance targetsTake full responsibility for kitchen operations, including quality, consistency, and food safety standards Requirements: Grade 12A formal cheffing qualificationProven experience as a Head Chef or Executive ChefStrong understanding of cost control, kitchen management, and operational efficiencyAbility to build and manage a kitchen team within a new operationEntrepreneurial mindset with the ability to take ownership of a business unitComfortable operating within a partnership / profit-share structureExperience in functions, hospitality groups, or hotel/lodge environments advantageous.