REQUIREMENT:

• Previous experience as a Sous Chef or Senior Chef de Partie in a lodge or hospitality environment
• Strong culinary skills and attention to detail
• Ability to work under pressure in a fast-paced kitchen
• Good understanding of food safety, hygiene, and kitchen standards
• Strong teamwork and communication skills
• Ability to assist with stock control and food cost management
• Passion for food presentation and guest satisfaction
• Culinary qualification advantageous

KEY RESPONSIBILITIES:

• Assist the Executive Chef with daily kitchen operations
• Prepare and present high-quality meals and dishes
• Supervise and support junior kitchen staff
• Ensure consistency in food quality and presentation
• Assist with stock control, ordering, and kitchen administration
• Maintain cleanliness and hygiene standards in the kitchen
• ...