Executive Sous 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! Opening in late 2025, 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 Sous Chef will manage kitchen operations, ensuring consistency, efficiency, and high culinary standards.

Key Responsibilities:

·         Oversee daily kitchen operations, ensuring smooth workflow.

·         Supervise food preparation, cooking, and presentation to maintain quality standards.

·         Support menu development and introduce creative new dishes.

·         Monitor food costs, inventory control, and kitchen budgeting.

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

·         Train and mentor kitchen staff to uphold service excellence.

·         Collaborate with suppliers to maintain ingredient quality and availability.

·         Maintain efficiency in a high-pressure kitchen environment.

Candidate Requirements:

·         Degree in Culinary Arts or a related field.

·         7+ years of experience in fine dining or luxury hospitality kitchens.

·         Strong leadership and staff development skills.

·         Experience in cost control, kitchen budgeting, and food waste reduction.

·         Expertise in food safety, hygiene, and HACCP compliance.

·         Ability to adapt quickly to operational demands and challenges.

·         Excellent problem-solving and multitasking abilities.

·         Passion for culinary innovation and maintaining high-quality standards.