Sous Chef

As a Sous Chef in the Food & Beverage / Kitchen department, you will be the second-in-command supporting the Executive Chef in overseeing kitchen operations. Your role involves supervising team members, ensuring food preparation meets quality and hygiene standards, and maintaining the smooth functioning of all culinary activities. Your key responsibilities will include assisting the Executive Chef in planning and managing kitchen operations and food production. You will supervise kitchen staff to ensure consistent food quality and timely service, prepare high-quality meals following culinary standards and recipes, and monitor kitchen inventory while maintaining cleanliness and hygiene as per regulations. Additionally, you will train and mentor junior kitchen staff, handle proper food handling and storage, and support menu planning under the Executive Chef's guidance. In the absence of the Executive Chef, you will manage kitchen operations and coordinate with other departments for seamless operations. To excel in this role, you should hold a diploma or degree in Culinary Arts or Hotel Management, have 1-3 years of culinary experience in a hotel or fine dining restaurant with supervisory experience, and possess strong knowledge of food preparation techniques and safety standards. Your expertise in multiple cuisines, organizational skills, leadership abilities, and commitment to quality will be essential in this fast-paced environment. This is a full-time position with food provided as part of the benefits package. Proficiency in English is preferred, and the work location is in person. The application deadline for this opportunity is 20/05/2025.,