Sous chef

The ideal candidate should possess professional qualification from a recognized Institute. A minimum of 03 years’ experience in a star class hotel in a similar capacity is essential to perform this role. Strong Leadership, Team Management, Attention to Detail, Time Management, Communication Skills and Problem-Solving Skills are key attributes and competencies sought.
Main duties and responsibilities include:
Assist the Head Chef in managing the kitchen
Supervise and guide kitchen staff during service
Prepare and cook food according to recipes and standards
Ensure food quality, taste, and presentation are maintained
Monitor stock levels and help control food costs
Maintain high standards of cleanliness, hygiene, and food safety