Key Responsibilities

Prepare and cook meals according to established recipes and lodge standards

Ensure dishes are well-presented, flavorful, and served on time

Maintain high levels of food quality, hygiene, and portion control

Assist with menu planning and creation of specials

Manage kitchen inventory, stock levels, and cost control

Keep the kitchen organized, clean, and compliant with safety regulations

Work closely with service staff to ensure smooth kitchen operations

Support and guide junior kitchen staff

Requirements

Certificate or Diploma in Culinary Arts, Food Production, or related field

2–3 years’ experience in a professional kitchen (lodge, restaurant, or hotel)

Strong understanding of local and continental cuisines

Excellent cooking, plating, and presentation skills

Ability to work under pressure and maintain consistency

Team player with good communication and time-management skills

• Prepare and cook meals according to established recipes and lodge standards
• Ensure dishes are well-presented, flavorful, and served on time
• Maintain high levels of food quality, hygiene, and portion control
• Assist with menu planning and creation of specials
• Manage kitchen inventory, stock levels, and cost control
• Keep the kitchen organized, clean, and compliant with safety regulations
• Work closely with service staff to ensure smooth kitchen operations
• Support and guide junior kitchen staff

• Strong understanding of local and continental cuisines
• Excellent cooking, plating, and presentation skills
• Ability to work under pressure and maintain consistency
• Team player with good communication and time-management skills

• Certificate or Diploma in Culinary Arts, Food Production, or related field
• 2–3 years’ experience in a professional kitchen (lodge, restaurant, or hotel)