Key Duties:

Assistance to Executive Chef: Support the Executive Chef in all aspects of kitchen management, including menu planning, food preparation, and kitchen supervision.
Food Preparation: Prepare and cook dishes to the highest standards, ensuring consistency and quality in taste and presentation.
Kitchen Operations: Assist in maintaining kitchen hygiene, cleanliness, and organization, adhering to food safety and sanitation standards.
Staff Supervision: Supervise kitchen staff during shifts, ensuring they adhere to recipes, portion sizes, and quality standards.
Inventory Management: Assist in stock control and ordering to ensure adequate supplies and minimize waste.
Training and Development: Train and mentor junior kitchen staff to enhance their culinary skills and maintain a cohesive team environment.
Event Support: Support in the execution of special events and functions, ensuring smooth operations and guest satisfaction.

Requirements:

Proven experience as a Sous Chef or senior line cook in a reputable restaurant, hotel, or lodge setting.
Formal culinary training or equivalent experience preferred.
Strong culinary skills with a passion for creating and presenting high-quality dishes.
Knowledge of kitchen operations and food safety regulations.
Ability to work efficiently under pressure and maintain composure during busy periods.
Excellent organizational and time management skills.
Team player with strong communication and leadership abilities.
Ability to adapt to a remote lodge environment and work flexible hours as required.

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