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