Job OverviewThe 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 Culinary OperationsAssist 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. Menu Development and PlanningContribute 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. Staff Supervision and TrainingSupervise, 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. Hygiene, Safety, and ComplianceMaintain 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...

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.