- 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.