REQUIREMENT: - Minimum 35 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- Drivers License and own transport advantageous- Stable employment track record- Culinary qualification essentialKEY RESPONSIBILITIES: - Support the Executive Chef in overseeing all kitchen operations- Manage daily operations across 3 dining venues and 2 kitchens- Lead and manage a kitchen brigade of 30+ staff members- Ensure exceptional food quality, presentation, and service standards- Plan menus and assist with menu development and costing- Manage purchasing, supplier relationships, and stock control- Implement and maintain strict kitchen hygiene and food safety standards- Oversee food storage procedures and FIFO systems- Monitor food cost controls, wastage, and kitchen budgets- Ensure all kitchen equipment and facilities are maintained correctly- Train, mentor, and develop kitchen staff to required standards- Promote teamwork and interdepartmental cooperation- Handle guest feedback and kitchen-related complaints professionally- Maintain accurate kitchen administration and reportingPACKAGE: - R20,600 CTC (Negotiable DOE)- Live-in accommodation provided- Provident Fund (compulsory membership)- Optional Medical Aid contribution