Back to search
- Creating dishes for 8-16 guests with some exceptions for slightly larger groups.
- The position requires a strong background as a head chef or senior sous chef in a rosette or above environment with a strong eye to detail, an excellent understanding of fresh food is a must, clean and precise preparation methods are expected at all times and quality presentation to the final dish leaving the kitchen.Â
- The format of the breakfast menu and evening dinner menu will be provided to you and ordering will be done by consulting with the head chef, but everything else is in your control.
- You have the freedom to be creative and are expected to be autonomous with time management, creating and preparing your own menus based on the customers’ requests.
- You will have great understanding of all dietary requirements and will manage and react to your guests needs whenever required.
- You will be confident in running your own operation and have an excellent understanding of Environmental health procedures, ensuring your kitchen and working areas are always up to standard with the relevant paperwork being kept up to date. This will also be provided for you by the head chef.
- The lodge host will be immaculately presented, professional and friendly.
- The role will involve looking after our highly valued guests, making them feel welcome from the moment they arrive.
- Experienced in the service of bar drinks, wine, and champagne. Basic cocktail making would be advantageous.
- Breakfast layup and service
- Be familiar with formal dinner service.
- Table layup and preparation.
- A keen eye for diligence throughout the lodge communal areas
- Able to manage any unforeseen circumstances in a professional manner.
