The Key Requirements; Degree in Hospitality Management, Diploma in Food Production, or a relevant qualification Proven experience as an Executive Chef or similar leadership role in a school, hospitality, or catering environment. Strong knowledge of HACCP, health & safety standards, and food safety regulations. Excellent leadership, communication, and organizational skills. Ability to innovate and develop appealing menus. Budget management and cost control experience. Culinary qualification or relevant certification. Application Cover Letter Curriculum Vitae (CV) with three (3) professional referees