Sous Chef

The Sous Chef is responsible for running the kitchen line, supervising the preparation of sauces, and overseeing cooks to ensure the highest standards of food quality and presentation. This role involves taking charge of the kitchen in the absence of the Executive Chef and maintaining a clean, safe, and efficient workstation. The position requires strong leadership skills to supervise and train staff while minimizing food waste and controlling costs. The Sous Chef must ensure all food products are handled and served in accordance with hotel and government food safety guidelines.