Description:
Minimum requirements:Matric plus formal Hospitality or Culinary Qualification (e.g., Diploma or Certificate in Culinary Arts, Hospitality Management) 5 Years experience as a Head Chef or Senior Sous Chef in a luxury hotel, lodge, or fine-dining establishment Proven experience in menu planning, recipe development, and kitchen cost control Strong knowledge of food hygiene standards, HACCP, and health and safety regulations Experience in procurement, budgeting, and maintaining supplier relationships Knowledge of diverse cuisines, dietary requirements, and contemporary culinary trends Ability to work in a remote lodge environment with flexibility for shifts, weekends, and public holidays Basic computer literacy
Consultant: Gillian Ngwenyama - Dante Personnel Mpumalanga
28 Jan 2026;
from:
gumtree.co.za