Reporting to the Executive Chef in a high-end 5-star setting, the successful candidate will be responsible for managing a large kitchen brigade across multiple dining venues while ensuring exceptional food quality, operational efficiency, hygiene standards, and guest satisfaction at all times.Candidate Responsibilities:Oversee the daily preparation, cooking, and presentation of all food items in line with 5-star lodge standards Ensure consistently high levels of food quality, presentation, and service delivery Manage all kitchen operations across multiple kitchens and dining venues Oversee buffet and à la carte service, including live cooking stations and guest interaction Plan menus in collaboration with the Executive Chef Conduct purchasing, stock ordering, stock receiving, and supplier coordination Manage food costings, kitchen controls, budgeting, and procurement processes Monitor and control food costs, wastage, and stock rotation procedures (FIFO) Ensure all food storage areas, kitchens, and service areas are maintained to the highest hygiene standards Implement and maintain kitchen hygiene, food safety, and operational protocols Manage and lead a kitchen brigade of over 30 staff members Train, mentor, and assess kitchen staff to ensure high operational standards and continuous development Promote strong teamwork and interdepartmental cooperation Manage kitchen resources effectively, including gas, electricity, water, and equipment usage Report breakages, maintenance issues, and operational concerns where required Handle guest complaints professionally and efficiently where necessary Maintain accurate reporting and kitchen administration Ensure company standards and procedures are consistently upheld Operate the kitchen as an efficient and financially responsible business unit Core Criteria:Minimum 35 years experience as a Head Chef within a 4 or 5-star lodge or hospitality environment Formal culinary qualification required Strong experience within high-volume luxury hospitality operations Experience managing large kitchen teams and multiple kitchen outlets Strong understanding of buffet operations, live cooking stations, and guest interaction Excellent knowledge of stock control, food costing, budgeting, and procurement Strong understanding of kitchen hygiene and food safety protocols Excellent leadership, organisational, and communication skills Ability to work under pressure in a fast-paced hospitality environment Strong administrative and reporting abilities Good computer literacy including Microsoft Word, Excel, and Outlook Valid drivers licence preferred Stable career track record Reliable, professional, detail-oriented, and passionate about hospitality and guest service Package:Salary negotiable depending on experience and qualifications Provident Fund contribution Medical aid contribution available This is a live-in position.