Key Responsibilities:
Assist the Head Chef in daily kitchen operations and food preparation
Supervise and train kitchen staff to ensure consistency and quality
Oversee food presentation, portion control, and kitchen hygiene standards
Help plan menus, manage inventory, and control food costs
Ensure compliance with health, safety, and sanitation regulations (HACCP)
Step in to manage the kitchen in the absence of the Head Chef
Collaborate with F&B and service teams to meet guest expectations
Requirements:
Proven experience as a Sous Chef or Senior Chef de Partie
Culinary diploma or professional chef certification
Strong knowledge of international cuisine and food safety standards
Leadership skills and the ability to work under pressure
Excellent time management and attention to detail
Good communication and team coordination abilities