Head Chef

Key Responsibilities:

• Oversee all kitchen operations, ensuring high culinary standards and consistency.
• Design and execute seasonal menus that reflect local and international cuisine.
• Manage food preparation, presentation, and portion control.
• Ensure strict adherence to food safety, hygiene, and lodge standards.
• Manage kitchen budgets, stock control, and supplier relationships.
• Train, mentor, and supervise kitchen staff.
• Collaborate with lodge management to enhance the guest dining experience.

Minimum Requirements:

• Professional culinary qualification or equivalent experience
• Minimum three to five years experience as a Head Chef in a luxury lodge or fine dining establishment
• Strong leadership and team management skills
• Knowledge of international cuisine, menu planning, and dietary requirements
• Experience with kitchen budgeting, stock control, and supplier management
• Strong organizational and problem-solving abilities
• Ability to work in a remote environment and adapt to lodge life

Benefits:

• Competitive salary package
• Accommodation and meals provided
• Opportunities for career growth within an established lodge group
• Work in a unique and inspiring natural environment