Sous Chef

• Minimum 2–3 years of experience as a Sous Chef or similar role. • Strong leadership and team management skills. • Excellent knowledge of food preparation and kitchen operations. • Familiar with HACCP and food safety standards. • Able to work under pressure in a fast-paced environment. Benefit - Competitive salary - Service Charge - THR - Health Insurance - Working devices and infrastructure - 5-Day work a week - Public Holiday - 12 days Annual Leave - Daily Meals