Executive Sous Chef

• Assist the Executive Chef in managing daily kitchen operations • Lead, supervise, and develop the culinary team • Ensure food quality, presentation, and consistency • Control food cost, wastage, and kitchen expenses • Ensure food safety, hygiene & HACCP standards • Assist with menu planning and recipe development • Monitor food production, inventory, and kitchen supplies • Coordinate with F&B, Purchasing & other departments • Ensure smooth kitchen operations during busy service periods • Take charge of the kitchen in the absence of the Executive Chef