Senior Sous Chef

Key Performance Areas

• Keep up to date with industry trends, standards, and best practices.
• Run daily kitchen shifts and lead pre-shift briefings with front- and back-of-house teams.
• Manage guest requests, dietary needs, and special occasions, ensuring clear communication with the Lodge team.
• Ensure all food meets the lodge’s quality, presentation, and service standards.
• Enforce standardized recipes, portion control, and plating standards.
• Maintain organised menus, recipes, and kitchen documentation.
• Oversee daily kitchen operations and ensure accurate, timely admin.
• Ensure compliance with food safety, hygiene, and health & safety regulations.
• Supervise, motivate, and support kitchen staff during service.
• Assist with stock control, ordering, food costing, and reducing waste.
• Support all kitchen sections to ensure smooth service and exceptional guest experiences.
• Train and mentor junior chefs to maintain high standards and consistency.

Minimum Requirements

• Diploma or formal qualification in Culinary Arts.
• At least 5 years’ experience in a senior kitchen role within a 5-star lodge or hospitality environment.
• Proven experience leading and managing a kitchen brigade.
• Valid driver’s license.

Key Competencies

• Strong verbal and written English skills.
• Knowledge of GAAP POS and Microsoft Office.
• Good understanding of food costing, stock control, and waste management.
• Professional, reliable, and responsible.
• Strong leadership skills and ability to work under pressure.
• Solid understanding of Food & Beverage service principles.