Senior Sous Chef
Key Responsibilities
Stay up to date with changes in industry standards, policies, and best practices
Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams
Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team
Minimum criteria required:
- Diploma or other formal qualification in Culinary Arts
- Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality
environment
- Proven leadership experience managing kitchen brigades
Ensure all food prepared and served meets Shamwari’s quality, presentation, and service standards
Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade
Maintain an organised system for cyclical menus, recipes, and kitchen documentation
Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously
Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies
Monitor, manage, and motivate kitchen staff during preparation and service
Assist with stock control, ordering, food costing, and wastage management
Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience
Train, mentor, and develop junior chefs to maintain high performance and consistency