Sous Chef, Trattoria e 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.

Qualifications:

• Willing to work in shifting schedules
• Certificate holder in culinary or equivalent