Our client is seeking a Senior Sous Chef to support the Head Chef in delivering an efficient, cost‑effective, and consistently high‑quality food service that reflects the Lodge guest experience. The role calls for strong culinary expertise, reliable kitchen leadership, disciplined daily execution, excellent hygiene standards and the ability to guide the team through preparation, service and operational handovers.

Key Responsibilities:

• Assist the Head Chef and Executive Chef with the daily running of the kitchen, ensuring that preparation, service and handovers are well organized.
• Support menu preparation, seasonal menu updates, daily specials and guest-specific requirements, including dietary needs and special occasions.
• Maintain consistent food quality, portion control, plating and presentation standards across all services.
• Supervise kitchen staff during preparation and service, ensuring that tasks are completed correctly, calmly and timeously.
• Assist with training, coaching and mentoring junior kitchen team members.
• Ensure that ingredients are used responsibly, stored correctly and rotated according to stock control procedures.
• Assist with stock takes, ordering information, wastage control and reporting of shortages or variances.
• Uphold statutory hygiene, health, food safety and sanitation requirements at all times.
• Ensure that kitchen areas, equipment and workstations are clean, organized and ready for service.
• Report maintenance issues, equipment faults and safety risks promptly to the relevant manager.
• Support accurate kitchen administration, including attendance records, stock documentation and daily operational notes where required.
• Ensure that kitchen staff are correctly dressed, well groomed and conduct themselves professionally.
• Communicate clearly with Front of House, Guest Relations and other departments to support a seamless guest experience.
• Step into a stronger leadership role when the Head Chef is off duty or unavailable.