• Setting out the culinary operating framework and standards. For both properties. Muluwa Lodge 22 rooms and Ndhula 26 rooms.• Responsible for the execution of high-quality food, menu development, staff management and cost optimization strategies.• Managing staff rota to ensure appropriate service coverage, ensure that all staff are trained on SOP’s and Health & Safety protocols and standards (HACCP).• Providing consultation on purchasing and sourcing strategies, to ensure the best price and quality.• Achieving a continuous 35% food cost to a budgeted food cost of 40%

• Setting out the culinary operating framework and standards for multiple properties. Recruiting highly skilled teams (75) and ensuring the highest level of training.• Responsible for the smooth running of both the kitchen and culinary operations. Focusing on quality, customer service and delivering the most amazing customer experience.• Responsible for the execution of high-quality food, menu development, staff management and cost optimization strategies.• Collaborate with the Operations Manager on the annual and quarterly menu program. Focusing on sourcing local produce that is in season. • Responsible for the Kitchens P & L, managing weekly and monthly budgets. And KPI’s across both properties.• Providing consultation on purchasing and sourcing strategies, to ensure the best price and quality.

• Responsible for the Food & Beverage operations and full kitchen management, ensured optimum sales performance, profitability, recognition, team development, and superior customer service.• Provided consultation on the conceptualization of two new restaurant openings. • Responsible for the execution of high-quality food, menu development, staff management (35) and cost optimization.• Set up sourcing and pricing strategies that focused upon cost control and also endorsed nose to tail philosophy. Focused on seasonal and locally sources food avenues.• Responsible for the F&B and Kitchen P & L,’s managed weekly and monthly budgets. • Executed food and wine pairing training sessions with all staff to ensure quality, presentation and expected execution levels.

• Responsible for all operational and F&B activities. Set out weekly promotional activities, full P&L management.• Researched, planned and scheduled bespoke catering services for events and private hire.• Responsible for pre-event food prep, prepared and served food.• Performed daily checks to ensure consistent tastes, accurate temperature and visual quality.• Ensured the highest standards in regards to food presentation, quality and health & safety.