Head Chef

• Proven experience as a Head Chef, preferably in seafood or upscale restaurant environments.
• For seafood establishments, 10+ years of relevant culinary expertise is often sought.

• Culinary degree or diploma, or equivalent certification (Culinary Science, hotel management, etc.).
• Health & safety credentials—such as food hygiene certificates recognized in South Africa.

• Strong leadership and communication, ensuring an efficient and motivated kitchen team.
• Creative menu development and operational organization—ability to innovate while maintaining discipline and consistency.

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