Sous Chef - Room Service

Assist the Executive Chef in the daily kitchen operation and ensure smooth service.

Lead and supervise the kitchen team, ensuring quality, consistency, and timely food preparation.

Strong focus on modern techniques and presentation.

Support menu development and introduce creative dishes based on current culinary trends.

Maintain high standards of food quality, hygiene, HACCP, and kitchen safety.

Monitor food costs, portion control, stock, and wastage.

Train and develop junior culinary team members.

Ensure creative and consistent plating in line with the restaurant’s standards.

Minimum 3–5 years of experience as a Sous Chef or in a similar senior culinary position.

Excellent knowledge of modern culinary techniques, contemporary cuisine, and current food trends.

Creative approach to food presentation and plating, with a strong eye for detail.

Ability to develop and maintain high-quality, innovative dishes.

Strong knowledge of food quality, hygiene, HACCP, and kitchen safety standards.

Good understanding of food cost, portion control, menu planning, and kitchen operations.

Ability to lead, train, motivate, and develop a multicultural kitchen team.

Strong organizational, communication, and leadership skills.

Ability to work efficiently under pressure in a fast-paced professional kitchen.

Passionate about culinary innovation and continuously exploring new ingredients, techniques, and emerging food trends.

Hospitality or culinary qualification is preferred.