Executive Chef
1 month ago
Key Responsibilities:
• Prepare and cook dishes in the hot kitchen section to the highest standards of taste and presentation.
• Collaborate with the Sous Chef to develop and execute menu plans, ensuring consistency and quality.
• Ensure all food preparation adheres to the lodge's high standards and guest preferences.
• Maintain a clean and organized kitchen workstation, adhering to food safety and hygiene regulations.
• Supervise junior kitchen staff and guide them in preparing dishes, ensuring all health and safety protocols are followed.
• Assist in managing stock levels, ensuring freshness and availability of ingredients.
• Continuously seek to improve kitchen efficiency and create an exceptional dining experience for our guests.
Requirements:
• Experience: Minimum of 2-3 years experience as a Chef de Partie, with strong skills in the hot kitchen section. Experience in a luxury lodge or fine dining environment is essential.
• Skills: Expertise in various cooking techniques, excellent knife skills, and attention to detail in food presentation.
• Knowledge: Understanding of international cuisine trends and modern plating styles.
• Creativity: A passion for creating visually stunning and flavorful dishes that cater to a sophisticated clientele.
• Work Ethic: Ability to work efficiently under pressure in a fast-paced environment while maintaining high standards.
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