To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Essential Criteria
•Minimum 3–5 years of experience as Sous Chef in a luxury hotel or high volume premium restaurant.
•Strong culinary foundations and proven ability to support the Chef de Cuisine in overseeing The Lounge, In Room Dining, and Breakfast operations.
•Strong leadership and team training capability.
•Excellent knowledge of food hygiene, safety, and HACCP standards.
•Ability to assist with menu development, cost management, and quality control.
Desirable Criteria
•Experience in large scale breakfast or multi outlet kitchen operations.
•Ability to step into Chef de Cuisine duties during absence.
Essential Criteria
•Minimum 3–5 years of experience as Sous Chef in a luxury hotel or high volume premium restaurant.
•Strong culinary foundations and proven ability to support the Chef de Cuisine in overseeing The Lounge, In Room Dining, and Breakfast operations.
•Strong leadership and team training capability.
•Excellent knowledge of food hygiene, safety, and HACCP standards.
•Ability to assist with menu development, cost management, and quality control.
Desirable Criteria
•Experience in large scale breakfast or multi outlet kitchen operations.
•Ability to step into Chef de Cuisine duties during absence.