Duties: Menu design & costings for lodge dining (bush breakfasts, boma dinners, fine dining plating). Cost control, waste reduction, and ordering efficiency. Procurement & stock control with limited deliveries. Planning essential. Controlling the departmental budget by
REQUIREMENT RSA ID and legal residence essential Diploma or Degree in Professional Cookery, Culinary Arts, or equivalent qualification City & Guilds or equivalent certification advantageous Minimum 5-7 years experience in a professional kitchen Minimum 3 years experience