Sous Chef, The Edge

Assist the Chef de Cuisine in leading, managing, and organizing all kitchen requirements to the highest standards in accordance with standard operating procedures. Ensure proper hygiene and sanitation, maintain adequate stock levels, coordinate with other departments, and conduct staff training. Direct, supervise, and motivate team members to enforce service standard procedures and perform at their highest level. Requires a Diploma in Catering with five years of professional kitchen experience and essential leadership skills within a five-star hotel or Michelin-starred restaurant setting.