Description
The Sous Chef assists the Chef de Cuisine in managing an assigned kitchen operation as an independent profit center, supporting efficient departmental operations, guest satisfaction, and brand standards. The role involves planning, organizing, directing, and controlling kitchen operations and administration, with responsibilities including kitchen hygiene, occupational health and safety, and banquet experience. Candidates should have at least two years of Sous Chef experience or four years as a Chef de Partie in a hotel or large restaurant, preferably in luxury international brands, along with knowledge of kitchen hygiene and occupational health and safety standards.
