Key Responsibilities: Create and oversee the preparation of diverse and high-quality menus, including breakfast, lunch, dinner, and special event meals. Lead and inspire a team of chefs and kitchen staff, ensuring effective training and professional development. Manage kitchen inventory, ordering supplies, and maintaining cost control while minimizing waste. Ensure adherence to food safety and hygiene standards. Collaborate with lodge management to plan and execute special dining events and themed menus. Adapt menus to accommodate dietary restrictions and guest preferences. Maintain a positive and efficient kitchen environment, fostering teamwork and creativity. Requirements: Proven experience as a Head Chef or Sous Chef in a luxury hotel or high-end restaurant, preferably with experience in remote or safari lodge settings. Culinary degree or equivalent professional training. Exceptional culinary skills with a creative approach to menu development. Strong leadership and team management capabilities. Excellent organizational skills and ability to manage multiple tasks under pressure. Knowledge of local and international cuisine, with a focus on utilizing fresh, local ingredients. Ability to work in a remote, high-demand environment, and flexibility to adapt to varying schedules. Strong communication skills and a customer-focused attitude.
