Duties:

Kitchen Operations:

Oversee the daily operation of the kitchen.
Ensure smooth and efficient food preparation and service.
Maintain kitchen organisation and workflow.
Ensure all kitchen equipment is used correctly and maintained.

Food Preparation & Service:

Prepare and present high-quality meals according to set standards.
Ensure consistency in taste, quality, and presentation.
Manage breakfast, lunch, dinner, and special dining requirements.
Accommodate dietary requirements and guest preferences where possible.

Menu Planning:

Plan and update menus in consultation with management.
Incorporate seasonal produce and practical menu options suitable for a remote lodge.
Maintain a balanced menu offering aligned with guest expectations and operational requirements.

Stock Control & Pro...