**Description:**

• Lead and drive the kitchen brigade through all service periods to five-star standards

• Ensure absolute consistency in food quality, presentation, and taste

• Manage food cost, wastage control, ordering, and inventory

• Enforce ISO22000:2018 and full hygiene compliance at all times

• Train, develop, and discipline kitchen team members

• Support menu development and seasonal offerings

**Qualifications:**

• Minimum 2–3 years as Sous Chef, or a strong Junior Sous Chef ready to step up

• Background in a reputable independent restaurant or a five-star hotel with a high-end / fine-dining outlet — this is essential

• Strong volume handling combined with refined execution

• Hands-on leader , leads from the pass, not the office

• Solid command of food cost and kitchen administration

• Culin...