Primary Role: A sous chef is responsible for overall day-to-day kitchen operations. They must be able to effectively manage kitchen operations and promote a positive and safe kitchen culture to his colleagues. They must ensure maximum guest satisfaction through quality assurance, planning and organizing resources and general kitchen management.

· Ensure products are of the highest quality, interact with guests to obtain feedback and promptly respond and address food related issues and complaints.

· Make recommendations on kitchen management, menu development and utilization of resources.

· Plan and organizes all resources in order to produce menu in the highest quality.

· Ensure kitchen adheres to all company policies and government related standards.

· Monitor all tools and equipment and ensure that it is in good working condition.

· Make reports and ensure that all reports are submitted on time across relevant departments.

· Effectively manage manpower ensuring a balanced roster, promoting a positive working culture, effectively delegating tasks, providing work-related support through training, coaching and mentoring in preparation for future roles and providing feedback through evaluations for performance improvement.

· A bachelors degree in Hospitality Management, Culinary Arts and other related courses

· At least 5 years working experience in a similar function is preferred

· Food Safety related trainings such as HACCP, Food Safety and Sanitation trainings is an advantage

· Advanced knowledge on report generation and in the use of spreadsheet and other applications

· Excellent culinary skills, hands-on approach to operations ensuring effective cost and quality control, strong management and leadership skills.

· Must have strong verbal and written communication skills

· A passion for food safety, quality and excellence.

· Guest oriented, service-minded, takes initiative and is self-motivated

· Creativity and resourcefulness are a plus