· Minimum of 5 years of experience as a Sous Chef or in a similar role within the hospitality industry.

· Certificate in Culinary Art or equivalent professional experience.

· Extensive knowledge of culinary techniques, food safety, and sanitation standards.

· Strong leadership and team management skills.

· Excellent organizational and time management abilities.

· Ability to thrive in a fast-paced and high-pressure environment.

· Creativity and passion for culinary arts.

· Excellent communication and interpersonal skills.

· Flexibility to work various shifts, including weekends and holidays.