Executive Sous Chef

EXECUTIVE SOUS CHEF Qualifications: Preferably a graduate of Culinary Arts or equivalentAt least five years experience as an Executive Sous ChefStrong knowledge of cooking methods, kitchen equipment, and best practicesTeamwork-oriented with outstanding leadership abilitiesExcellent communication and interpersonal skillsDuties and Responsibilities: Supervisesand leads all production staff to ensure efficient work systems and quality products are producedPlans all menus and implements standardization of food items offered in the outletsTrains all kitchen staff effectively according to the standards set by the HotelHaving a positive attitude towards work; be self-disciplined and self-motivated. Set a good working example for all department employees