Job Title: Senior Sous Chef Department: KitchenReports to: Head ChefLocation: Hospitality / Luxury Lodge Environment Job Overview An experienced and dynamic Senior Sous Chef is required to support the Head Chef in overseeing daily kitchen operations within a high-end hospitality environment. The successful candidate will be responsible for maintaining exceptional food quality, managing kitchen teams, and ensuring a seamless and personalised dining experience for guests. Minimum Requirements Diploma or formal qualification in Culinary Arts Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment Proven experience managing and leading kitchen brigades Strong knowledge of food safety, hygiene, and kitchen operations Key Responsibilities Kitchen Operations & Service Delivery Oversee daily kitchen operations and ensure smooth service delivery Run kitchen shifts and conduct pre-service briefings Ensure all food meets high standards of quality, presentation, and consistency Support all kitchen sections to maintain efficient workflow and service excellence Guest Experience Engage with guests regarding menu preferences, dietary requirements, and special occasions Ensure personalised dining experiences through clear communication with front-of-house teams Food Quality & Standards Enforce standardised recipes, portion control, and plating standards Maintain organised systems for menus, recipes, and kitchen documentation Stay updated on industry trends, standards, and best practices Team Leadership & Development Supervise, motivate, and manage kitchen staff during preparation and service Train, mentor, and develop junior chefs to maintain high performance levels Foster a positive and productive kitchen environment Compliance & Administration Ensure compliance with food safety, hygiene, and health & safety regulations Maintain accurate kitchen records and administrative processes Assist with stock control, ordering, and supplier coordination Cost Control Monitor food costing, stock levels, and wastage Support budget management and cost efficiency initiatives Key Competencies Strong leadership and team management skills Ability to perform effectively under pressure Excellent communication skills (verbal and written) High attention to detail and organisational ability Professional, reliable, and responsible work ethic Strong understanding of food costing and inventory management Working knowledge of POS systems and Microsoft Office Additional Requirements Valid driver’s licence