Sous Chef

Coordinating day-to-day operations of the hot and cold kitchen, ensuring timely food preparation, consistent quality, proper presentation, and adherence to established recipes, portion standards, and food safety requirements.

Report directly with the Executive Chef in managing kitchen operations by directing culinary team activities, ensuring proper execution of menu items, maintaining product quality and consistency and implementing operational procedures to achieve service excellence and cost efficiency.

At least 5–7 years of culinary experience in a hotel industry including at least 2–3 years in a supervisory or managerial role.

Please send your updated resume to: [email protected].