Sous Chef (F&B Culinary - Western)

Key Responsibilities: - Assist the Head Chef in planning and directing food preparation and culinary activities - Oversee kitchen staff and ensure efficient, high-quality food production - Maintain a clean, safe, and organized kitchen environment - Monitor and control stock levels, ensuring minimal waste - Innovate and contribute to menu development, emphasizing fresh, local ingredients - Ensure compliance with all health and safety regulations Qualifications: - Proven experience as a Sous Chef or in a similar role - Strong leadership and organizational skills - Exceptional attention to detail and a passion for culinary arts - Ability to work under pressure and in a fast-paced environment - Excellent communication and interpersonal skills