Executive Chef

Key Responsibilities:
Manage and oversee the daily operations of the lodge kitchen, including menu planning, food preparation, and presentation.
Maintain and implement stringent hygiene standards and food safety regulations.
Conduct regular stock takes and manage inventory to minimize waste and control costs.
Provide leadership and mentorship to kitchen staff, fostering a positive and productive work environment.
Plan and execute functions and events, accommodating up to 250 guests.
Create, cost, and maintain recipes while ensuring consistency in food quality.
Collaborate with lodge management to meet guest expectations and operational goals.
Ensure compliance with health and safety standards and regulations.

Requirements:
Minimum of 5-8 years of experience in an Executive Chef position in a formal restaurant, hotel, or lodge setting.
Strong personality with the ability to think on their feet and work effectively under pressure.
Well-spoken and well-presented individual with excellent leadership and management skills.
Highly organized with excellent administrative abilities.
Grade 12 qualification; formal cooking degree/diploma preferred.
Experience in managing functions and events with up to 250 attendees.
Proficient in creating, costing, and maintaining recipes.
Strong knowledge of food and kitchen procedures.
Ability to thrive in remote bush environments and adapt to unique challenges.