This is a hands-on role suited to a creative and organised individual who thrives in a remote lodge environment and takes pride in delivering outstanding cuisine and guest satisfaction, while overseeing all aspects of kitchen management, food preparation, staff leadership, and cost control. Candidate Responsibilities: Oversee the day-to-day management of the kitchen and culinary team Design and prepare innovative, high-quality menus in line with guest expectations and dietary requirements Ensure consistently exceptional food presentation and service standards Manage food ordering, stock control, and supplier relationships Monitor food costs, wastage, and kitchen budgets to ensure profitability targets are achieved Maintain strict food safety, hygiene, and health and safety standards Train, mentor, and develop kitchen staff to achieve operational excellence Conduct stock takes and maintain accurate inventory records Manage kitchen administration, reporting, and recipe costing Work close...