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 lodge’s 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.