Hot Kitchen Chef

Key Responsibilities:
Prepare and cook dishes according to menu specifications and recipes.
Manage the hot section of the kitchen, including grilling, sautéing, frying, and other cooking techniques.
Ensure food quality, presentation, and taste meet the lodge's standards.
Coordinate with other kitchen staff to ensure smooth and efficient food service.
Adhere to food safety and hygiene regulations.
Maintain cleanliness and organization of the kitchen and equipment.
Work effectively under pressure during peak dining hours and special events.

Requirements:
Grade 12 certificate or equivalent.
Formal Chef qualification or culinary degree/diploma would be advantageous.
3-4 years of relevant experience working in a professional kitchen environment.
Experience specifically in the hot section of a kitchen, with proficiency in grilling and other cooking methods.
Ability to work under pressure and handle multiple tasks simultaneously.
Willingness to work shifts, including evenings, weekends, and holidays.
Strong attention to detail and a passion for culinary excellence.
Effective communication skills and ability to work well within a team.