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.