Key Responsibilities:Manage kitchen operations in line with established standards, ensuring excellence in every dish served.Step into a leadership role to maintain seamless operations and uphold culinary standards in the absence of the Chef de Cuisine.Demonstrate adept cost control and management skills to optimize profitability while maintaining quality.Craft innovative menus, leveraging your menu planning and costing expertise to tantalize taste buds and drive customer satisfaction.Minimum Requirements:International culinary experience is advantageous, showcasing your adaptability and diverse culinary skill set.Proven leadership capabilities, essential for guiding and inspiring a team towards culinary excellence.Expertise in cost control and management, demonstrating financial acumen to maximize profitability.Menu planning and costing experience, highlighting your creativity and strategic approach to culinary offerings.A minimum of 3 years' experience in a 5-star or top South African restaurant, showcasing your dedication to delivering excellence in hospitality.