Sous Chef - Events

Job Description

To assist the Chef de Cuisine in managing their assigned kitchen operation as a thriving independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the event Kitchen operation and administration.

Minimum of two years of work experience as sous chef or four years as chef de partie in a hotel or large restaurant with good standards, preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office and Recipe Maintenance Systems are preferred.