Job Description

Minimum criteria required:
  • Diploma or other formal qualification in Culinary Arts
  • Minimum of 5 years experience in a senior culinary role within a 5-star lodge or hospitality environment
  • Proven leadership experience managing kitchen brigades

Competencies required:
  • Excellent spoken and written English comprehension
  • Working knowledge of GAAP POS and Microsoft Office (particularly office)
  • Strong understanding of food costing, stock control, and wastage management
  • Professional conduct with reliable and responsible personal habits
  • Strong leadership ability with the capacity to perform under pressure
  • Valid driver's license
  • Sound knowledge of Food & Beverage service principles

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