The role ensures consistent food quality in the daily operation, adherence to hotel standards, efficient kitchen operations, and staff supervision. The Sous Chef plays a key role in execution, training, cost control, and maintaining the culinary identity of the hotel’s pan‑Asian concept.
**Key Responsibilities**
+ Managing **daily kitchen operations** for the pan‑Asian restaurant, bar, and related banquet or room service offerings. + Ensure consistent **quality, taste, presentation, and portion control** in line with hotel standards. + Supervise kitchen stations during service and step in operationally when required. + Support menu implementation, seasonal updates, and special promotions. + Train and mentor commis chefs and kitchen s...