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 kit...