About this role
• Manage kitchen operations in coordination with the Executive Chef. • Ensure daily production processes are carried out in line with quality standards. • Contribute to menu development initiatives. • Monitor and enforce hygiene and food safety regulations. • Organize, train, and motivate the kitchen team. • Support inventory control and cost management processes. • Maintain presentation and taste standards to ensure a high level of guest satisfaction.
• Minimum 3 years of experience as a Sous Chef in the hotel or restaurant industry. • Strong knowledge of international cuisine. • Excellent communication and team management skills. • Ability to work effectively in a fast-paced environment. • Knowledge of food safety standards and relevant hygiene certifications. • Creative, solution-oriented, and disciplined work approach.