Key Responsibilities: 1. Culinary Excellence & Guest Experience Prepare and cook high-quality dishes using fresh, locally sourced ingredients. Engage with guests during meal preparation, explaining ingredients, techniques, and the philosophy behind the menu. Ensure dishes are plated beautifully and served with a personal touch. 2. Inventory Management & FIFO Compliance Maintain accurate inventory records, ensuring stock levels are optimized. Implement FIFO stock rotation to minimize waste and ensure freshness. Conduct weekly stock audits and report discrepancies to the Head Chef. 3. Paperwork & Compliance Maintain detailed logs of stock movement, expiry dates, and wastage reports. Ensure all food safety documentation is up to date, including HACCP compliance. Assist in menu planning by tracking ingredient availability and cost efficiency. Keep records of guest feedback to refine future menus. 4. Kitchen Operations & Team Collaboration Work closely with the kitchen team to ensure smooth service. Train junior kitchen staff on FIFO principles and inventory handling. Maintain cleanliness and hygiene standards in the kitchen. Assist in developing seasonal menus that align with the glamping experience.

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