Sous Chef

**People**

•Supervise and coordinate kitchen team members during shifts.

•Assist in planning daily production and assigning tasks.

•Train, coach and develop junior culinary staff.

•Conduct daily kitchen briefings and ensure clear communication.

•Promote teamwork and maintain effective coordination with F&B service teams.

•Recommend or initiate HR-related actions when required.

**Guest Experience**

•Ensure all dishes are prepared and presented according to brand standards.

•Maintain consistency in taste, quality and portion control.

•Assist in developing menus and introducing new dishes.

•Handle guest feedback and special dietary requests professionally.

•Ensure timely preparation and delivery of food during service.

**Responsible Business**

•Ensure compliance with food safety, hygiene and sanitation standards.

•Monitor proper storage, labeling and rotat...