Head Chef

Key Responsibilities:Lead and manage kitchen staff, including recruitment, training, and supervision.Plan and oversee the preparation and presentation of all meals, ensuring adherence to quality and hygiene standards.Develop seasonal menus that reflect local flavors and meet lodge standards.Monitor inventory levels and control food costs while maintaining high-quality standards.Collaborate with lodge management to organize special events and themed dining experiences.Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment.Manage kitchen budgets, including cost control and procurement of supplies.Qualifications and Skills:Proven experience as a Head Chef or Executive Chef in a luxury hospitality setting.Culinary degree or equivalent qualification.Strong leadership and team management skills.Creative flair and ability to innovate in menu planning and presentation.Knowledge of local and international culinary trends and techniques.Excellent organizational and communication skills.Ability to work effectively under pressure and manage multiple priorities.