• Previous experience as a Senior Sous Chef, Sous Chef or strong Chef de Partie in a lodge, hotel, restaurant or similar hospitality environment. • Luxury lodge or fine dining experience will be advantageous. • Sound knowledge of food preparation, service flow, stock control and kitchen hygiene. • Experience in supervising or training junior kitchen team members. • Strong understanding of health, hygiene and safety requirements. • Ability to work flexible hours, including weekends, public holidays and split shifts where required. • Basic kitchen administration and communication skills. • Valid driver’s licence will be advantageous.