Executive Sous Chef (Expat)

Job Summary

and Responsibilities Responsible for the proper efficiency and profitable functioning of the assigned kitchen. Supervise the work of Cooks and Pantry personal. Assign and instruct Unit Chef or subordinates to carry out the order. Control the quality of all food prepared in the kitchen under supervision. Coordinates closely with the Executive/Master Chef in determining quality and quantity of food material to be purchased and prepared. Effectively control and utilize all food material used in the kitchen. Work with the Executive/Master Chef and recommends menu price adjustments when necessary. Supervise staff activities to maximize revenue and minimize costs. Job Requirements 1 An experienced chef graduated from a well known culinary institution is highly desirable
2 Minimum of 10-12 years of experience in kitchens covering all aspects of cooking. Exposure to exotic cuisines will be a strong asset
3 Solid managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
4 Have excellent English communication skills both in written and spoken
5 Computer literate
6 Posses professional disposition with excellent communication and interpersonal skills
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