Jobs in Colombie

A boutique hospitality establishment in the scenic KwaZulu-Natal Midlands is seeking a skilled and dynamic Chef to lead its culinary offering.

The role requires someone who can deliver exceptional dining experiences to a discerning, well-travelled, and high-net-worth clientele. The successful candidate must demonstrate resilience, creativity, and precision from working in demanding fine dining, luxury boutique, or five-star hotel environments.

The position requires balancing artistry and consistency with practical skills in menu design, food safety, team leadership, and cost management. International or five-star exposure will be regarded as a strong advantage

Salary: R22 000 – R25 000 per month + Accommodation.

Minimum Requirements:

• Valid driver’s licence and reliable transport
• Culinary diploma or equivalent professional qualification
• Minimum 2–3 years of progressive kitchen experience in high-end, fine dining, boutique, or five-star environments
• Proven ability to craft and manage diverse menus (à la carte, banquets, buffets, and dietary requirements)
• Strong understanding of food costing, portion control, supplier negotiations, and budget adherence
• Excellent kitchen leadership skills with a track record of managing team performance
• Full knowledge of HACCP and relevant health & safety standards
• Ability to perform in high-pressure, high-volume environments
• Excellent communication and collaboration skills
• International or five-star hospitality exposure (advantageous)

Duties and Responsibilities:

• Lead daily kitchen operations, ensuring consistently high culinary standards
• Develop innovative and seasonal menus reflecting local produce and guest expectations
• Oversee food purchasing, cost management, ordering, stock rotation, and waste reduction
• Recruit, train, and mentor kitchen staff; build rosters and support professional development
• Ensure full compliance with hygiene, food safety, and health standards, including audits and inspections
• Collaborate with front-of-house teams to coordinate service flow, menu launches, and guest requirements
• Maintain kitchen equipment and liaise with suppliers/maintenance teams for repairs and servicing
• Manage kitchen P&L, monitor food cost percentages, and implement cost-saving improvements without compromising quality
• Build and maintain relationships with local producers to source fresh, sustainable ingredients
• Deliver creative yet practical staff meals (as part of kitchen leadership and planning where required)