Sous Chef for the Commissary & Butchery

The Sous Chef for the Commissary & Butchery oversees daily operations to ensure high standards of product quality, food safety, and production efficiency. This role involves leading the culinary team, managing meat and seafood preparation, and coordinating closely with the Executive Chef and F&B teams to meet outlet requirements. The position focuses on yield management, portion control, and maintaining compliance with hotel and IHG standards.