Responsibilities

• 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.
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