The Senior Chef is responsible for planning and directing food preparation in the Kitchen. This will involve a large degree of employee management. You will be required to act in the Executive Chef’s absence and to ensure that the kitchen runs in the same professional manner when the Executive Chef is not on duty.


Responsible for the delegation of daily responsibilities & duties to the kitchen team.

Monitoring that all junior chefs are completing all the allocated duties within the designated working hours.

Training of the entire kitchen team to improve food productivity & knowledge ensuring a better team output.

Assisting in menu creation, dish testing & menu training according to property food directives & concepts

Creating awareness of the influence of global culinary trends & patterns amongst the team and create dishes/dining experience based on the information.

Ensure that products are ordered, issued & used in the most economical & cost-effective way which will result in the kitche team operating in line with budgeted expenditure.

To be fully responsible for the monthly stock take procedure and along with the Executive Chef.

To be involved with the monthly kitchen budget allocation & month end procedure

To be involved in setting the budget parameters & understand the financial status of the department on a weekly basis.

Team Support & Product Knowledge

Excellent attention to detail, excellent hygiene principles.

Guest focus philosophy, living the MORE brand and driving the MORE experience.

Excellent communication skills (written and verbal), practicing honest communication.

Team player with positive attitude, enthusiasm and emotional control.

Excellent time management and self-discipline, interpersonal & problem-solving skills.

Proactive, use initiative and creative flair when required.

Committed and loyal, adaptable and flexible.

Must work accurately under pressure.


People skills – tolerance, patience and care.

Leadership skills with passion for development and skills transfer

Sound knowledge of food preparation and kitchen hygiene.

Sound knowledge and understanding of all dietary and religious requirements.

Good knowledge and understanding of stock procedures and control.

Good knowledge of product and supply chains.

Good knowledge of planning, budgeting, and departmental administration.

Good knowledge of creating, implementing, and maintaining written control documents and training manuals.



Grade 12 / NQF Level 4 (essential)

Formal qualification from a reputable culinary institution

Excellent grasp of the English language & communication skills (essential)

8 years of Hospitality experience & 2 years of Senior Chef / Senior Sous Chef experience (essential)

A quick innovative thinker with great people skills, diplomacy and able to remain focused but professional.



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