RESPONSIBILITIES:
• Maintain a high standard of all food preparation, service and hygiene in his respective Kitchens.
• Take charge of the kitchen operation in absence of Executive Chef and ensure consistency in the food quality, taste and presentation.
• Coordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision.
• Check all set‐ups for restaurant.
• Responsible for the correct timing during service and to ensure that food served is always of the highest standards.
• Constantly check the quality of food prepared with regard to taste and temperature

REQUIREMENTS:
• Minimum of 5 years’ experience as a Sous chef.
• International experience in the hospitality industry will be an added advantage.
• Excellent record of kitchen management.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Strong working knowledge of food and beverage service.
• Excellent communication and leadership skills.
• Keep up with cooking trends and best practice.