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Responsibilities Manage kitchen operations in coordination with the Executive Chef. Ensure daily production processes are carried out in line with quality standards. Contribute to menu development initiatives. Monitor and enforce hygiene and food safety regulations. Organize, train, and motivate the kitchen team. Support inventory control and cost management processes. Maintain presentation and taste standards to ensure a high level of guest satisfaction. Qualifications Minimum 3 years of experience as a Sous Chef in the hotel or restaurant industry. Strong knowledge of international cuisine. Excellent communication and team management skills. Ability to work effectively in a fast-paced environment. Knowledge of food safety standards and relevant hygiene certifications. Creative, solution-oriented, and disciplined work approach.