Executive Chef

Key Responsibilities:
Manage and oversee all aspects of kitchen operations, including menu planning, food preparation, and presentation.
Maintain and implement stringent hygiene standards and ensure compliance with health and safety regulations.
Conduct regular stock takes and manage inventory effectively to minimize waste and optimize costs.
Provide leadership and mentorship to kitchen staff, ensuring a positive and productive work environment.
Plan and execute functions and events, catering for up to 250 guests.
Create, cost, and maintain recipes that reflect the lodge's culinary philosophy and guest expectations.
Collaborate with lodge management to enhance dining experiences and guest satisfaction.

Requirements:
Minimum of 5-8 years of experience in an Executive Chef position within a formal restaurant, hotel, or lodge setting.
Strong ability to thrive under pressure and think strategically in a fast-paced environment.
Well-spoken and well-presented individual with excellent communication skills.
Proven leadership and management skills with a track record of developing and motivating a team.
Exceptional administrative abilities and high organizational proficiency.
Grade 12 qualification required; formal cooking degree or diploma preferred.
Experience in managing functions and events of significant scale.
Comprehensive knowledge of food and kitchen procedures, including menu planning and cost control.
Ability to work effectively in remote bush environments, accustomed to logistical challenges and unique operational demands.