Summary from listing
The Sous Chef assists the Executive Chef in overseeing kitchen operations, including food preparation, cooking, presentation, menu and recipe development, inventory management, supplier coordination, and food safety and sanitation compliance. The role also supervises and trains kitchen staff, manages equipment and storage, and maintains high culinary standards. It requires a bachelor's degree in Culinary Arts or a related field, at least five years of relevant experience, and at least eight years of working experience, with two years of GCC experience preferred.
