Head Chef

This position will be based at one of the 4-star lodges, part of a larger luxury collection. This role suits a hands-on chef with lodge or fine-dining experience who is comfortable running a kitchen team, keeping costs and standards tight, and living on site in a remote bush setting.

Core Criteria

• Formal culinary qualification from a recognized institution.
• Minimum 5 years' experience in a lodge, hotel, or fine-dining kitchen, with at least 2 years as Head Chef.
• Familiarity with stock management, portion control, and food hygiene standards.
• Experience preparing and presenting high-quality plated meals.
• Willingness to live on-site and work in a remote/bush environment.
• Computer Literacy: MS Office
• Language: Fluent in English; other local language an advantage
• Other Requirements: Valid driver's license; ability to work flexible shifts and live on site

Core responsibility

• Execute daily and seasonal menus following established SOPs. • Adapt menus based on guest feedback and stock availability. • Perform quality checks before service to ensure standards. • Conduct daily and monthly stock takes accurately. • Manage portion control to minimize wastage and optimize food costs. • Manage staff schedules and ensure efficient kitchen workflow. • Maintain kitchen cleanliness, hygiene, and compliance with regulations. • Oversee equipment maintenance and readiness. • Brief and instruct junior staff effectively. • Train kitchen staff on menu execution and hygiene standards. • Monitor performance and provide constructive feedback. • Foster teamwork, morale, and effective communication. • Lead pre-shift briefings coordinating front and back of house. • Enforce hygiene protocols and food safety standards (e.g., HACCP). • Conduct daily checks on cleanliness, food storage, temperature control, and pest management. • Train staff on safe handling of food, chemicals, and equipment. • Ensure proper use of PPE and safe working conditions. • Report all incidents or near-misses promptly. • Ensure compliance with lodge health and safety policies and legal requirements. • Submit accurate weekly and monthly reports on stock, wastage, food costs, and maintenance needs to General Manager. • Communicate daily with Front of House and service teams regarding menus, dietary needs, and guest feedback. • Provide timely updates to GM on menu performance, staffing, and equipment issues. • Maintain clear internal communication through handovers, briefings, and prep lists. • Engage guests professionally regarding menu items and accommodate special dietary requests. • Stay updated on best practices and innovations in food production, hygiene, and kitchen equipment. • Monitor the condition of kitchen machinery and equipment. • Report any maintenance needs or issues promptly to the General Manager. Package and Benefits:

• Lodge-based role with on-site accommodation provided
• Required to work shifts, weekends, and public holidays and overtime
• Remote area with limited access to town facilities
• 21 days on 7 days' work cycle.
• 3-month probationary period