JOB DESCRIPTION
Sous Chef (3 Positions)
Reporting To: Chef de Cuisine
Experience: 7–10 years in premium hotels / resorts
Qualification: Diploma/Degree in Hotel Management
Key Responsibilities:
- Assist Chef de Cuisine in managing day-to-day kitchen operations
- Supervise food preparation and service during shifts
- Maintain food quality, hygiene, and SOP compliance
- Handle staff training, discipline, and performance monitoring
- Manage inventory and requisitions
Key Skills: Team supervision, operational efficiency, hygiene control