Senior Sous Chef

Key Responsibilities:Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, and presentation.Supervise and train kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards.Collaborate with the Executive Chef to develop seasonal menus and innovative dishes inspired by local ingredients.Maintain cleanliness and hygiene standards in the kitchen and adhere to food safety regulations.Monitor inventory levels and assist in ordering supplies to minimize waste and maintain cost control.Ensure smooth kitchen operations during service, maintaining efficiency and minimizing wait times.Support special dietary requests and menu modifications for guests with allergies or dietary restrictions.Assist in scheduling kitchen staff and managing labor costs effectively.Participate in menu planning, costing, and pricing of dishes to achieve profitability goals.Foster a positive and collaborative work environment, motivating and mentoring kitchen team members.Requirements:Proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, preferably in a luxury lodge or hotel environment.Culinary degree or equivalent qualification from a recognized institution.Strong leadership and organizational skills with the ability to multitask and work under pressure.Creative flair and passion for culinary arts, with a focus on quality and presentation.Knowledge of diverse cooking techniques and cuisines, with an emphasis on local and seasonal ingredients.Understanding of kitchen health and safety regulations and procedures.Excellent communication and interpersonal skills to work effectively within a team.Availability to work evenings, weekends, and holidays as required in a lodge setting.