Job Overview The Senior Sous Chef plays a key leadership role in the kitchen, assisting the Executive Chef in overseeing all culinary operations. This position is responsible for maintaining exceptional food quality, presentation, hygiene, and consistency in line with 5-star standards. The Senior Sous Chef supports menu planning, staff training, cost control, and ensures smooth kitchen operation in a luxury lodge environment. Key Responsibilities 1. Culinary Operations Assist the Executive Chef in daily kitchen management and ensure all meals are prepared to the highest standard. Oversee meal preparation for breakfast, lunch, dinner, and special bush or boma events. Maintain consistency in food presentation, taste, and portion control. Supervise all kitchen sections — hot, cold, pastry, and bush dining setups. Ensure timely service and coordination with front-of-house teams for smooth service delivery. 2. Menu Development and Planning Contribute creative ideas for seasonal, lodge-style menus incorporating local and sustainable ingredients. Assist in menu costing, recipe standardization, and stock rotation. Ensure dietary requirements (gluten-free, vegan, allergies, etc.) are catered for with care and precision. Plan and execute special dining experiences such as outdoor dinners, bush breakfasts, and wine pairings. 3. Staff Supervision and Training Supervise, train, and mentor junior chefs, kitchen porters, and other culinary staff. Conduct daily briefings and maintain discipline, teamwork, and kitchen morale. Ensure proper handover and shift management during the Executive Chef’s absence. Foster a culture of excellence, creativity, and professionalism in the kitchen. 4. Hygiene, Safety, and Compliance Maintain strict hygiene and safety standards in compliance with health regulations and lodge policies. Conduct regular kitchen inspections and ensure all equipment is clean, functional, and well-maintained. Oversee waste management, food storage, and pest control procedures. Ensure HACCP and food safety standards are consistently upheld. 5. Stock and Cost Control Assist with stock management, including ordering, receiving, and inventory control. Monitor food costs, wastage, and portion control to achieve budget targets. Ensure accurate record-keeping for stock levels and usage. Work with the Executive Chef to identify cost-saving and efficiency opportunities. 6. Guest Interaction Engage with guests when required — introducing dishes, explaining ingredients, or assisting with special requests. Handle guest feedback professionally and promptly to ensure satisfaction. Represent the culinary team with passion and professionalism. Qualifications and Experience Education: National Diploma or Certificate in Professional Cookery , Culinary Arts , or Hospitality Management . Additional training in Food Safety and Hygiene (advantageous). Experience: Minimum 5–7 years of professional kitchen experience , with at least 2–3 years in a Senior Sous Chef or Junior Sous Chef role at a 5-star lodge, boutique hotel, or fine dining establishment . Proven experience in African or lodge-style cuisine , including bush dining and outdoor catering. Strong background in menu development, cost control, and kitchen management. Skills and Competencies: Excellent culinary and plating skills with strong attention to detail. Strong leadership, communication, and team development abilities. Knowledge of local and international cuisine trends. Good organizational and time management skills. Proficiency in stock control systems and kitchen administration. Ability to work under pressure and adapt to changing environments. Personal Attributes: Passion for food, creativity, and innovation. Professional, calm, and positive attitude under pressure. Team-oriented with strong interpersonal skills. Commitment to sustainability and local sourcing. Willingness to live and work in a remote lodge environment.
