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.