Sous Chef

Key Responsibilities Support the Executive Chef in daily kitchen operations Supervise and coordinate kitchen staff activities Ensure food quality presentation and consistency Assist in menu planning and development Monitor food safety hygiene and sanitation standards Manage inventory and order supplies as needed Train and motivate kitchen staff Requirements Culinary diploma or degree from a recognized institution Minimum 35 years of experience in a similar role Strong leadership and organizational skills Knowledge of international cuisine and food safety standards Ability to work under pressure and handle multitasking