Senior Sous Chef
Bright Placements – Paterson, New Jersey
Key Performance Areas of this position include:
– Stay up to date with changes in industry standards, policies, and best practices
– Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and
– back-of-house teams
– Manage guest interactions relating to menu requests, dietary requirements, and special
– occasions, ensuring clear and timely communication with the Lodge team
– Ensure all food prepared and served meets Shamwari’s quality, presentation, and service
– standards
– Adhere to and enforce standardized recipes, portion control, and plating standards across
– the kitchen brigade
– Maintain an organised system for cyclical menus, recipes, and kitchen documentation
– Oversee daily kitchen operations, ensuring all records and administrative duties are
– completed accurately and timeously
– Ensure compliance with all food safety, hygiene, security, and health & safety legislation
– and internal policies
– Monitor, manage, and motivate kitchen staff during preparation and service
– Assist with stock control, ordering, food costing, and wastage management
– Support all kitchen sections to ensure seamless service delivery and an exceptional,
– personalised guest dining experience
– Train, mentor, and develop junior chefs to maintain high performance and consistency
– Stay up to date with changes in industry standards, policies, and best practices
– Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and
– back-of-house teams
– Manage guest interactions relating to menu requests, dietary requirements, and special
– occasions, ensuring clear and timely communication with the Lodge team
– Ensure all food prepared and served meets Shamwari’s quality, presentation, and service
– standards
– Adhere to and enforce standardized recipes, portion control, and plating standards across
– the kitchen brigade
– Maintain an organised system for cyclical menus, recipes, and kitchen documentation
– Oversee daily kitchen operations, ensuring all records and administrative duties are
– completed accurately and timeously
– Ensure compliance with all food safety, hygiene, security, and health & safety legislation
– and internal policies
– Monitor, manage, and motivate kitchen staff during preparation and service
– Assist with stock control, ordering, food costing, and wastage management
– Support all kitchen sections to ensure seamless service delivery and an exceptional,
– personalised guest dining experience
– Train, mentor, and develop junior chefs to maintain high performance and consistency
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
– 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