Senior Sous Chef

Key Areas of Responsibility Kitchen & Brigade Management Manage and lead a full kitchen brigade across all food outlets Supervise daily food preparation and service to ensure consistency and quality Take full responsibility for kitchen operations in the absence of the Executive Chef Drive team accountability, discipline, and performance standards Manage staff rosters in line with operational requirements Conduct regular briefings and maintain strong communication within the brigade Food Quality & Standards Maintain exceptional food standards across: A la carte restaurant In-room dining Banqueting and conferencing Buffets and special events Ensure all dishes are prepared and presented according to brand and hotel standards Monitor taste, portion control, and visual appeal of all dishes leaving the pass Maintain consistency during high-volume service periods Hands-On Operational Leadership Run the pass during service and coordinate timing between sections Delegate tasks efficiently to en...