Duties:
 
Lead and mentor a team of local chefs, fostering growth and professionalism
Design seasonal, locally inspired menus that reflect fine dining standards
Manage kitchen operations including food costing, stock control, and ordering
Ensure strict hygiene and food safety standards (HACCP)
Engage with guests, showcasing culinary flair and showmanship
Oversee dietary requirements and allergy protocols, ensuring staff are trained and vigilant
Innovate within supply limitations, using smart substitutions and creative planning
Collaborate with lodge management to align culinary offerings with guest expectations
 
Requirements:
 
High school Diploma
Culinary diploma or equivalent from a recognised institution
Minimum 5 years’ experience as Executive or Head Chef in luxury lodges or fine dining
Proven leadership and team-building skills
Strong admin skills for costing, ordering, and reporting
Excellent communication and guest interaction abilities
Experience working in remote locations with limited supply chains
Passion for sustainability and local sourcing
Guest satisfaction scores and feedback
Cost control and budget adherence
Staff development and retention
Allergy and dietary compliance
Kitchen hygiene audits
Innovation and menu creativity