Key Responsibilities: Kitchen Leadership: Support the Executive Chef in overseeing daily kitchen operations, managing the kitchen team, and ensuring a smooth, efficient workflow. Menu Development: Collaborate on innovative, seasonal menus that reflect the lodges high standards, using fresh, locally-sourced ingredients to create exceptional dishes. Quality Control: Maintain impeccable food quality and presentation, conducting regular taste tests, and ensuring consistency in all dishes served. Team Training: Mentor and train junior chefs, fostering a positive kitchen environment that emphasizes creativity, teamwork, and skill development. Stock & Cost Management: Manage inventory levels, oversee ordering processes, and ensure cost-effective kitchen operations while maintaining quality. Qualifications and Skills: Proven experience as a Sous Chef or higher in a 5-star lodge, luxury hotel, or fine dining establishment. Strong culinary skills with an understanding of local and international cuisine. Leadership abilities, with a knack for motivating and inspiring kitchen staff. Exceptional attention to detail, creativity, and commitment to delivering a memorable guest experience. Flexibility to work in a remote location and adapt to a fast-paced lodge environment.
