Key Responsibilities: Supervise and coordinate the daily operations of the hot kitchen, including food preparation, cooking, and plating. Ensure all dishes are prepared and presented according to the lodges high standards, focusing on quality, flavor, and consistency. Manage and mentor kitchen staff, providing training and guidance to ensure smooth workflow and adherence to safety and hygiene standards. Collaborate with the Executive Chef on menu development, seasonal specials, and guest preferences, ensuring that all dishes meet luxury standards. Monitor food stock levels, oversee inventory, and manage ordering to avoid shortages while controlling costs. Ensure compliance with health and safety regulations, including HACCP, and maintain a clean, organized kitchen. Assist with the creation and execution of special events, themed dinners, and VIP guest requests. Requirements: Minimum 3-5 years of experience in a similar role within a fine-dining restaurant or luxury lodge environment. Strong knowledge of hot kitchen operations, including grilling, sautéing, and roasting, with a flair for creating creative, high-end dishes. Proven leadership and management skills, with the ability to motivate and develop a team. Excellent understanding of health, hygiene, and safety standards within a kitchen environment. Ability to work under pressure and maintain high standards in a fast-paced environment. A passion for cooking, creativity, and attention to detail in food presentation. Strong organizational and multitasking abilities.
