Sous Chef

- Minimum 3 years' experience in a similar culinary supervisory role, preferably in a 5-star hotel or luxury resort - Diploma/Bachelor's Degree in Culinary Arts or related field preferred - Strong experience in Production Kitchen operations and team leadership - Maintain consistent food quality, taste, presentation, and adherence to recipes and standards - Strong knowledge of food cost control, inventory management, and waste control - Knowledge of HACCP, food safety, hygiene, and kitchen SOP standards - Experience in menu planning, forecasting, and continuous improvement; able to work under pressure