Culinary Leadership:
Assist the Executive Chef in creating innovative and seasonal menus that highlight local ingredients and culinary traditions.
Oversee daily kitchen operations, ensuring consistent food quality, presentation, and service standards.
Manage and mentor kitchen staff, providing training and guidance to enhance their skills.
Kitchen Management:
Ensure the kitchen operates efficiently and maintains a clean, safe, and organized environment.
Monitor inventory levels and assist in sourcing local and sustainable ingredients.
Control food costs and minimize waste through effective inventory management and portion control.
Menu Development:
Collaborate with the Executive Chef to develop menus for special events, banquets, and seasonal offerings.
Conduct regular tastings and menu updates based on guest feedback and seasonal availability.
Quality Control:
Ensure compliance with food safety and hygiene standards, conducting regular audits and training sessions.
Address any issues related to food quality or presentation, implementing corrective measures as needed.
Guest Interaction:
Engage with guests during special events and culinary experiences, sharing knowledge about the menu and sourcing.
Respond to guest inquiries and dietary requests with creativity and professionalism.
Qualifications:
Education & Experience:
Culinary degree or equivalent professional experience in a high-volume kitchen.
Minimum 5 years of culinary experience, with at least 2 years in a supervisory role in a fine dining or lodge setting.
Skills:
Strong leadership and team management abilities.
Excellent knowledge of various cooking techniques and cuisines, with an emphasis on local ingredients.
Proficiency in menu planning, costing, and inventory management.
Personal Attributes:
Passionate about food, sustainability, and wildlife conservation.
Creative, detail-oriented, and able to thrive in a fast-paced environment.
Strong communication skills and ability to work collaboratively.
Physical Requirements:
Ability to work long hours in a kitchen environment, including evenings, weekends, and holidays.
Physical stamina to stand for extended periods and lift heavy objects.