Senior Sous Chef

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

-21/7 working cycle

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 the hotels quality, presentation, and service
standards
- Adhere to and enforce standardized recipes, portion control, and plating standards across
the kitchen brigade