Key Responsibilities:

• Oversee the daily operations of the kitchen, ensuring high standards of food quality, presentation, and consistency.
  
• Develop and execute innovative menus that highlight fresh, locally sourced ingredients.
  
• Maintain strict hygiene, safety, and stock control standards.
  
• Manage, train, and mentor junior kitchen staff, fostering a culture of excellence.
  
• Collaborate closely with lodge management to create memorable dining experiences for guests.
  
• Ensure efficient kitchen operations and cost controls, including stock ordering and waste management.
  

Requirements

Requirements:

• Minimum of 5 years experience in a senior culinary role within a lodge, luxury hotel, or fine-dining environment.
  
• Experience working under or alongside a leading or recognised chef, with proven exposure to modern culinary techniques and high standards.
  
• Strong leadership skills with the ability to manage and inspire a diverse kitchen team.
  
• Knowledge of food safety, hygiene regulations, and stock control systems.
  
• Creative flair, excellent plating and presentation skills, and a passion for culinary innovation.
  
• Ability to thrive in a remote lodge environment, delivering consistently under pressure.
  
• Relevant culinary qualifications or certifications.