Assistant Head Chef

Key Responsibilities: Support the day-to-day management of kitchen operations and service delivery. Ensure food is prepared and presented to the highest standards of quality, consistency, and guest satisfaction. Supervise, coach, and support kitchen team members, fostering a positive and productive working environment. Assist with menu planning, recipe implementation, and the development of new culinary ideas. Monitor food safety, hygiene, and cleanliness standards across all kitchen areas. Support stock management, ordering, storage, and inventory control processes. Minimise food waste and contribute to efficient, cost-conscious kitchen operations. Work closely with lodge teams to ensure seamless service and personalised guest experiences. Take responsibility for kitchen operations in the absence of the Head Chef. Participate in training initiatives and support continuous improvement within the culinary team. Key Qualities of the Successful Candidate: Strong leadership skills with the ability to motivate, coach, and develop others. Passionate about food, hospitality, and creating memorable guest experiences. Highly organised with strong attention to detail and consistency. Calm and composed under pressure with excellent problem-solving abilities. A collaborative team player who builds positive working relationships across departments. Creative, adaptable, and open to new ideas and approaches. Professional, dependable, and commit