Oversee and manage all Food & Beverage operations to deliver luxury service and exceptional guest experiences.

The sous chef supports all kitchen operations, ensuring quality, hygiene, and smooth service in collaboration with the head chef.

Responsible for preparing, tasting, and coordinating a variety of sauces and hot dishes in a professional kitchen.

Assist in meal preparation, maintain kitchen order and cleanliness, and support daily kitchen operations.

The chef de partie is responsible for menu planning, production, training, and ensuring quality and hygiene in the kitchen.