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.