Sous Chef

Key Responsibilities: Support the Culinary Leadership in managing daily kitchen operations, ensuring consistent food quality, taste, presentation and timely service. Contribute to menu development, supervise and train the culinary team, manage food production and costs, minimise wastage and maintain hygiene, safety and HACCP standards in line with Oaga Art Resort requirements.

Requirements: Relevant culinary qualification or substantial professional kitchen experience, with proven supervisory skills in a hotel or resort. Strong knowledge of food preparation, menu planning, cost control and HACCP practices is essential. Must demonstrate effective leadership, clear communication, attention to detail and a hands-on approach, with the ability to manage priorities under pressure.