Sous Chef

• Supervise line cooks, prep cooks, and other kitchen team members to ensure smooth daily operations
• Delegate tasks effectively and ensure timely food preparation and service
• Train, mentor, and support junior kitchen staff to develop skills and maintain standards
• Assist in cooking, plating, and overseeing dish execution as required
• Ensure consistency in food quality, taste, presentation, and portion control
• Monitor and enforce food safety, hygiene, and sanitation standards at all times
• Manage inventory levels, oversee ordering, and ensure proper stock rotation
• Maintain a clean, organized, and efficient kitchen environment
• Contribute to menu planning, recipe development, and continuous improvement initiatives

Location: Ponce - SM Nuvali
Training: Greenhills, San Juan
Accommodation will be provided during the training period