Senior Sous Chef

Key Performance Areas of this position include

• 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
• 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

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

Competencies required

• Excellent spoken and written English comprehension
• Working knowledge of GAAP POS and Microsoft Office (particularly office)
• Strong understanding of food costing, stock control, and wastage management
• Professional conduct with reliable and responsible personal habits
• Strong leadership ability with the capacity to perform under pressure
• Valid driver's license
• Sound knowledge of Food & Beverage service principles