Senior Sous Chef

Responsibilities:

• Create, implement, and regularly update new menus to align with business goals and market trends.
• Supervise and ensure consistent food preparation, portion control and presentation according to standard recipe.
• Responsible for food cost control, portioning accuracy, and waste reduction.
• Work closely with other departments on food selection, storage, and inventory management.
• Ensure all food safety, hygiene management, and preventive maintenance policies are consistently met.
• Identify staff developmental needs and provide coaching.
• Perform any other reasonable tasks assigned by your direct supervisor.

Requirements:

• 8-10 years’ relevant experience in the F&B/ Hotel industry with 3 years at the supervisory level.
• Knowledge of western cuisine is preferred.
• With food management/hygiene certificates is preferred.
• Strong knowledge of food production techniques, food safety, and hygiene standards.
• Able to lead, motivate, and train team members.