CW 412442 - Senior Chef

• Extensive experience in culinary management, preferably in a high-end lodge or hospitality setting.
• Formal culinary education or relevant certifications.
• Proven track record in menu planning and execution.
• Knowledge of food safety and hygiene standards.
• Familiarity with inventory management and procurement processes.
• Strong leadership and team management skills.
• Training and recruitment experience in a kitchen environment.
• Understanding of dietary requirements and food preferences.

• Comprehensive oversight of lodge food operations.
• Strong commitment to hygiene and cleanliness standards.
• Menu creation and collaboration with management.
• Procurement and supply management for the kitchen.
• Catering to diverse dietary preferences.
• Delegation and scheduling of kitchen team tasks.
• Efficient stock ordering and management.
• Training and recruitment of kitchen staff.
• Precise issuance of ingredients based on menu.
• Proper waste separation and disposal procedures.
• High personal hygiene standards.
• Stock security and management.

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