Sous Chef - Catering (QA)

Lead day-to-day catering kitchen operations while aligning with organizational standards, business objectives, and regulatory requirements. Drive performance through planning, coordination, KPI monitoring, and corrective actions across manpower, materials, and contractors. Ensure compliance with HSE and industry best practices, support quality assurance and control procedures, and manage risks and issues. Produce operational reports, optimize resources to reduce waste and costs, and contribute to continuous improvement and operational excellence initiatives.