Four Points by Sheraton

Oversee the daily culinary operations across distinct outlets. The Sous Chef will work closely with the Executive Chef to ensure culinary excellence, consistency, and smooth kitchen operations while leading and mentoring a diverse culinary team.

Key Responsibilities:

- Assist the Executive Chef in all kitchen operations, including menu development, food quality control, and staff management.

- Supervise and coordinate activities across all three outlets to maintain high standards of food preparation and service.

- Ensure consistency and quality of dishes served in each outlet, aligning with brand standards.

- Oversee food preparation, portion sizes, and kitchen hygiene.

- Maintain strict compliance with health, safety, and hygiene standards.

- Train, mentor, and evaluate kitchen staff, fostering a culture of continuous improvement and teamwork.

- Collaborate on inventory control, ordering, and waste reduction.

- Participate in planning and executing special events, seasonal menus, and promotions.

- Step in as acting head chef in the absence of the Executive Chef.

- 1.5 day off per week

- Full salary, social insurance in probation

- Guarantee service charge in pre opening period