Sous Chef

. Be a direct link between the Corporate Executive Chef / Chef De Cuisine and the various outlets to implement standards across outlets.

. Ensure all standards, policies, and expectations are communicated to the outlets and executed as per standards.

. Ensure equipment and sanitation standards are always met, supplies and inventories are readily available, expectations are communicated, recipes are current.

. Conduct training on a monthly basis.

. Rotate and work at different outlets based on business demands. The rotations are at the discretion of the Corporate Executive Chef / Chef De Cuisine

. Be constantly involved in all phases of the daily operation at the outlets

. Responsible for proper efficiency and profitable functioning of the assigned outlets and to ensure expenses/purchases are within budget limits

. Attend weekly meetings with Corporate Executive Chef /Chef De Cuisine to discuss future plans & review ongoing action plans

. Guide and lead new employees through their career in the outlets

. Adheres to rules and regulations set by the Management

. Monitor staff schedules, transfers, overtime, annual and statutory holiday.

. Conduct staff appraisals.

Minimum Qualifications / Experience:

• Minimum Diploma in Culinary Arts / F&B Management or equivalent.
• At least 5-8 years of progressive kitchen experience, with supervisory or leadership responsibilities.
• Strong understanding of kitchen operations, food safety, and hygiene standards.
• Proficient in spoken and written English.
• Basic knowledge of Microsoft Office (for reports, scheduling, and inventory).
• Pleasant, dynamic personality with strong leadership and teamwork skills.
• Positive can-do attitude and willingness to guide and train junior staff.