Key Performance Areas Keep up to date with industry trends, standards, and best practices. Run daily kitchen shifts and lead pre-shift briefings with front- and back-of-house teams. Manage guest requests, dietary needs, and special occasions, ensuring clear communication with the Lodge team. Ensure all food meets the lodges quality, presentation, and service standards. Enforce standardized recipes, portion control, and plating standards. Maintain organised menus, recipes, and kitchen documentation. Oversee daily kitchen operations and ensure accurate, timely admin. Ensure compliance with food safety, hygiene, and health & safety regulations. Supervise, motivate, and support kitchen staff during service. Assist with stock control, ordering, food costing, and reducing waste. Support all kitchen sections to ensure smooth service and exceptional guest experiences. Train and mentor junior chefs to maintain high standards and consistency. Minimum Requirements Diploma or formal qualification in Culinary Arts. At least 5 years experience in a senior kitchen role within a 5-star lodge or hospitality environment. Proven experience leading and managing a kitchen brigade. Valid drivers license. Key Competencies Strong verbal and written English skills. Knowledge of GAAP POS and Microsoft Office. Good understanding of food costing, stock control, and waste management. Professional, reliable, and responsible. Strong leadership skills and ability to work under pressure. Solid understanding of Food & Beverage service principles.