Sous Chef

Description:

Minimum 4–6 years experience in a 4- or 5-star hotel; at least 2 years in a supervisory role in the cold kitchen.
Strong knowledge of cold food production, charcuterie, salads, and buffet setup.
Excellent organizational, leadership, and communication skills.
Ability to work under pressure and maintain consistency.
Knowledge of HACCP and food safety guidelines
If you’re ready to take your career to the next level, send your CV