Sous Chef, Trattoria Y Dolci

• Assist in managing daily kitchen operations across assigned outlets, banquts or production areas.
  
• Ensure food quality, presentation and consistency to meet luxury resort standards.
  
• Supervise food preparation, cooking, and service during all meal periods.
  
• Step in as acting Chef de Cuisine when required.
  
• Supervise, train, and motivate kitchen staff including Chef de partie and commis.
  
• Assist in menu planning, recipe development and seasonal updates.
  
• Ensure standardized recipes, portion control, and plating guidelines are followed.
  
• Support special events, VIP functions and promotional activities.
  
• Enforce HACCP, food safety, hygiene adn workplace safety standards.
  
• Conduct daily kitchen checks for cleanliness, equipment condition and compliance.
  

Requirements

• Willing to work in shifting schedules
  
• Certificate holder in culinary or equivalent
  
• At least 5 year of experience in the same position from a 5 star hotel or fine dining