Must have a minimum of 3 years' experience as a Head Chef in a luxury lodge environment.
Culinary degree or equivalent qualifications from a recognised institution.
Strong creativity and passion for culinary arts, with a focus on diverse cuisines and modern cooking techniques.
Must be able and experienced in using ice cream machines, pressure cookers, sous vide machines etc.
Exceptional leadership and communication skills, with the ability to inspire and motivate a team.
Knowledge of local and international food trends, sustainable practices, and dietary preferences.
Good knowledge of planning...