Key Responsibilities  The main role of the Senior Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef, in line with the Standard of Excellence and SOPs.  - The senior Sous Chef would assume responsibility for the kitchen in the absence of the Head Chef.  - Management of sections of the kitchen and staff canteens.  - Ensuring the ultimate food experience for the guests, in line with the food concept of the lodge. - Effective guest interaction to enhance guest experiences.  - Supervise the quality of food produced and served in a hygienic manner.  - Designing of menu – follow and implement new food concept.  - Monitoring the quality and care of equipment and products - minimising breakage. - Administration of orders to minimize shortages and wastage. - Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.  - Where applicable: preparation of pastry items to standards, that include, breads; croissants; Danish pastries; ice-creams; sorbets; cakes; biscuits and desserts.     Key Responsibilities  - Strategic management of food to reduce waste, such as portion control and stock rotation.  - Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept in the highest standard. - Communication with departmental teams to ensure that guest needs are met, and operations run effectively. - Focus on skills and knowledge development of staff. - Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations - Active participation in and effective communication and support of conservation message and purpose. - All roles at may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. We foster a culture of collaboration...

Key Responsibilities 
 
The main role of the Senior Sous Chef is to be fully 
responsible for the management of the kitchen 
under the Head Chef, in line with the 
Standard of Excellence and SOPs.  
- The senior Sous Chef would assume 
responsibility for the kitchen in the absence of 
the Head Chef.  
- Management of sections of the kitchen and 
staff canteens.  
- Ensuring the ultimate food experience for the 
guests, in line with the food concept of the 
lodge. 
- Effective guest interaction to enhance guest 
experiences.  
- Supervise the quality of food produced and 
served in a hygienic manner.  
- Designing of menu – follow and implement 
new food concept.  
- Monitoring the quality and care of equipment 
and products - minimising breakage. 
- Administration of orders to minimize shortages 
and wastage. 
- Handover responsibilities and requests to the 
next shift coming on duty and ensure that a 
handover is received from previous shift, when 
coming on duty.  
- Where applicable: preparation of pastry items 
to standards, that include, breads; 
croissants; Danish pastries; ice-creams; 
sorbets; cakes; biscuits and desserts.  
 
  
Key Responsibilities 
 
- Strategic management of food to reduce 
waste, such as portion control and stock 
rotation.  
- Implement and maintain Health and Safety 
procedures, such as cleanliness and hygiene of 
the kitchen kept in the highest standard. 
- Communication with departmental teams to 
ensure that guest needs are met, and 
operations run effectively. 
- Focus on skills and knowledge development of 
staff. 
- Contribute towards the sustainability 
operations of the lodge, operating within lodge 
environmental parameters and constantly 
looking for ways to further ‘green’ lodge 
operations 
- Active participation in and effective 
communication and support of 
conservation message and purpose. 
- All roles at may be required to perform 
other tasks as reasonably requested from time 
to time and as required by the business and/or 
operation. We foster a culture of 
collaboration, and with this a support of the 
multi-skilling of staff.