SOMEONE BEAT YOU TO IT! IN PIETERSBURG

Key Responsibilities Oversee daily kitchen operations, ensuring efficiency and high-quality food preparation. Manage and train kitchen staff, fostering a culture of excellence and teamwork. Ensure all dishes meet the hotel's five-star standards in presentation, taste, and consistency. Monitor inventory, control food costs, and minimize waste. Work closely with the Executive Chef to develop innovative menus and seasonal dishes. Maintain strict hygiene, health, and safety standards in accordance with regulations. Supervise kitchen equipment maintenance and ensure proper functionality. Collaborate with suppliers to source premium ingredients while managing costs. Handle kitchen budgeting, scheduling, and operational planning. Requirements Proven experience as a Kitchen Manager, Head Chef, or Senior Sous Chef in a luxury hotel or fine dining establishment. Strong leadership and people management skills. Ability to work under pressure in a high-paced environment. Extensive knowledge of food safety regulations and kitchen hygiene standards. Excellent organizational and problem-solving skills. Experience with inventory management and cost control. Strong communication skills to liaise with staff, management, and suppliers. Flexible to work shifts, weekends, and public holidays as required.