Job Description
This is a small, high-end lodge operation under an internationally recognised hospitality group, so the right person needs to be comfortable running a tight kitchen where consistency and quality matter more than scale. You'll be cooking for a small number of guests, so this suits someone who thrives in an intimate setting rather than a large hotel brigade. Core Criteria: Solid experience as a Head Chef or senior Sous Chef in a luxury lodge, hotel, or fine dining environment Strong grip on menu planning, food costing, and kitchen budgets Comfortable managing stock control, ordering, and kitchen admin Good leadership skills, able to run and train a small kitchen team High standards of hygiene and food safety Able to work well under pressure in a remote lodge setting Candidates Responsibilities: Oversee food preparation, quality, and presentation across all meals Develop and refresh menus that suit the lodge's style and guest profile Manage food costs and keep kitchen spend within budget ...