Senior Sous Chef

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 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