Position Overview
Duties and ResponsibilitiesKitchen & Culinary Management
- Oversee all kitchen operations across the lodge
- Design and develop seasonal and luxury dining menus
- Ensure exceptional food quality, presentation, and consistency
- Prepare fine dining meals in line with 5-star standards
- Cater for special dietary requirements and guest preferences
- Maintain high levels of creativity and innovation in menu planning
- Conduct food tastings and quality checks
Staff Management
- Lead, train, mentor, and supervise kitchen brigade
- Manage Chef de Partie, Sous Chefs, Pastry Chefs, and kitchen assistants
- Conduct staff performance management and training
- Ensure staff adhere to hygiene and safety procedures
- Create kitchen rosters and manage leave schedules
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