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 lodgeâs 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 yearsâ experience in a senior kitchen role within a 5-star lodge or hospitality environment. - Proven experience leading and managing a kitchen brigade. - Valid driverâs 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.