Job Purpose

Second-in-command in the kitchen, responsible for managing staff, maintaining standards, and supporting the Head Chef in all aspects of kitchen operations.

Key Duties and Responsibilities

• Lead daily kitchen operations.
• Supervise and mentor junior chefs.
• Ensure consistency in food quality and presentation.
• Manage inventory and ordering.
• Support the Head Chef with menu development and costing.

Assist the Head Chef in overseeing the day-to-day culinary operations of the villa/lodge, ensuring exceptional food quality and presentation.

Prepare and cook dishes to the highest standards, demonstrating creativity and a passion for culinary excellence.

Collaborate closely with the culinary team to develop innovative menus that showcase the finest local and seasonal ingredients.

Coordinate and supervise kitchen staff to ensure smooth operations.

Train and mentor junior che...