Sous Chef at Design Union

Overview

• Support the Executive Chef in all aspects of kitchen operations.

Key Responsibilities

• Supervise and coordinate daily food preparation.
• Ensure adherence to portion control, quality, and service standards.
•  Train and mentor junior kitchen staff.
• Assist in menu costing, seasonal changes, and supplier negotiations.

Education & Qualifications

• Culinary Diploma or equivalent professional training.
• Minimum of 5 years’ experience in a supervisory kitchen role in a 4/5-star hotel.
• Strong organizational and communication skills.

Application Closing Date
22nd August, 2025.