REQUIREMENT: Proven experience as an Executive Chef or Senior Sous Chef in a lodge or hospitality environmentStrong leadership and team management skillsExcellent knowledge of food preparation, presentation, and kitchen operationsAbility to manage stock, ordering, and food cost controlsStrong understanding of health, safety, and hygiene standardsCreativity and ability to design menus in line with guest expectationsAbility to work under pressure in a high-end environmentGood communication and organisational skillsCulinary qualification advantageous KEY RESPONSIBILITIES: Oversee all kitchen operations and food preparationDesign and implement seasonal and guest-focused menusEnsure high standards of food quality, presentation, and consistencyManage kitchen staff, training, and performanceControl stock, ordering, and food cost managementEnsure compliance with health, safety, and hygiene standardsMaintain cleanliness and organisation of kitchen areasWork closely with lodge management to enhance guest experienceManage dietary requirements and special requestsEnsure efficient kitchen administration and reporting PACKAGE: R30,000 R35,000 (Negotiable DOE)Live-in position LOCATION: Pilanesberg North West APPLY NOW: Please click on the link below and upload your CV (4MB or smaller)