Senior Sous Chef

SUMMARY:
Our client is looking for a Senior Sous Chef. The position is based in Port Elizabeth. This role is responsible for ensuring the consistent delivery of high-quality food, maintaining presentation standards, and delivering exceptional guest dining experiences.

POSITION INFO:

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
- 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

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

-Experience within a game reserve or lodge environment will be advantageous.