SUMMARY:
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 chefs, promoting skill ...