Job Description

Join our prestigious 5-star game lodge as a Senior Sous Chef, where you will play a crucial role in our culinary team, ensuring exceptional dining experiences amidst the stunning wilderness. We are seeking a talented individual with strong culinary skills and proven expertise in stock control and inventory management.POSITION INFO:
Responsibilities:

• Stock Control and Inventory Management:

• Maintain meticulous records of kitchen inventory, including food supplies, equipment, and consumables.
• Implement effective stock control procedures to minimize waste and ensure sufficient supplies for daily operations.
• Conduct regular stock takes and audits to monitor stock levels and identify opportunities for cost savings.
• Menu Planning and Development:

• Collaborate with the Executive Chef to create seasonal menus that showcase local ingredients and cater to guest preferences.
• Ensure menu items are cost-effective and aligned with budgetary guidelines without compromising on quality or presentation.
• Kitchen Management:

• Supervise and train kitchen staff, including Sous Chefs, cooks, and kitchen assistants, ensuring adherence to culinary standards and hygiene regulations.
• Foster a positive and professional work environment, promoting teamwork and continuous improvement among the kitchen team.
• Quality Assurance:

• Maintain high standards of food quality, consistency, and presentation.
• Conduct regular inspections of food items, kitchen equipment, and storage areas to uphold health and safety standards.
• Supplier Relations and Ordering:

• Manage relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients and kitchen supplies.
• Monitor supplier performance and negotiate contracts to achieve favorable terms and pricing.
• Cost Control:

• Monitor kitchen expenses and labor costs to achieve financial targets.
• Implement strategies to optimize operational efficiency and reduce food wastage while maintaining profitability.
• Guest Satisfaction:

• Collaborate with front-of-house staff to meet guest expectations and handle any food-related inquiries or special requests promptly and courteously.
• Address guest feedback and strive to continuously improve dining experiences.

Qualifications:

• Proven experience as a Senior Sous Chef or similar role in a luxury hotel, lodge, or high-end restaurant.
• Strong leadership and organizational skills, with a focus on detail and efficiency.
• Culinary degree or diploma preferred.
• Expertise in stock control, inventory management, and menu costing.
• Knowledge of local and international cuisine, with a passion for culinary excellence and sustainability.

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