Executive Chef (International Convention Center – Pre-Opening)

Be part of something extraordinary at the Palazzo Ezulwini International Convention Center, Eswatini’s premier venue for world-class events and conferences! This architectural masterpiece features a majestic central dome, a two-level theater for 1,800 guests, VIP reception rooms, and versatile event spaces. The luxury 5-star hotel will follow a year after, enhancing the venue’s prestige. Join us in redefining hospitality and event experiences in Eswatini — exciting career opportunities await!

Why Join Palazzo Ezulwini?

• Be part of an iconic development set to redefine Eswatini’s business and event landscape.

• Lead a world-class team in delivering exceptional experiences.

• Work in a dynamic, growth-focused environment with opportunities for professional advancement.

Role Overview:

The Executive Chef will be responsible for overseeing all culinary operations, ensuring that the highest standards of food quality, presentation, and innovation are maintained.

Key Responsibilities:

·         Lead and manage all kitchen operations, ensuring efficiency and excellence in service.

·         Develop innovative menus that align with guest preferences and international trends.

·         Oversee kitchen financials, including food costs, budgeting, and expense control.

·         Ensure strict compliance with food safety, hygiene, and sanitation regulations.

·         Source high-quality ingredients and establish strong relationships with suppliers.

·         Train, mentor, and develop kitchen staff to enhance skills and performance.

·         Monitor consistency in food preparation and plating presentation.

·         Introduce creative and seasonal dishes to enhance the culinary experience.

Candidate Requirements:

·         Degree in Culinary Arts or a related field.

·         10+ years of experience in fine dining, luxury hotels, or large-scale catering.

·         Proven track record in menu development and culinary innovation.

·         Strong leadership and team management skills.

·         Expertise in cost control, budgeting, and kitchen financial management.

·         In-depth knowledge of HACCP compliance and food safety regulations.

·         Ability to work under pressure in a high-paced environment.

·         Excellent organizational and multitasking abilities.