Support the Executive Chef in daily hot kitchen operations
Supervise and guide kitchen staff during food preparation and service.
Prepare and cook hot dishes according to recipes and company standards.
Ensure food quality, taste, portion control, and presentation are maintained consistently.
Monitor kitchen stock levels and assist with inventory management and ordering.
Ensure all food is prepared and stored following food safety and hygiene standards. Maintain HACCP, hygiene, and food safety standards
Control food costs, stock rotation, and minimize wastage
Ensure smooth kitchen operations during buffet and à la carte service

Minimum 3–5 years of experience in a similar role within resorts or hotels
Proven experience as a Sous Chef or Senior Chef in a hot kitchen environment.
Strong knowledge of cooking methods, kitchen operations, and food safety standards.
Experience in high-volume restaurant, hotel, resort, or catering operations preferred.
Good understanding of stock control and kitchen cost management.
Ability to work under pressure and handle busy service periods.
Strong leadership, communication, and organizational skills.

Sous Chef (Hot Kitchen)