Sous Chef – Continental

Lead kitchen operations for our continental cuisine section, working alongside the Executive Chef to craft exquisite dining experiences inspired by our heritage setting. Responsibilities include menu planning, food preparation, quality control, kitchen team supervision, and maintaining hygiene standards.

• Culinary degree or diploma from a recognised hotel management institute
• Minimum 3 years experience as Sous Chef or Senior CDP in continental cuisine
• Strong knowledge of HACCP and food safety standards
• Creative flair and passion for innovative presentation
• Ability to manage inventory and control food costs