Executive Sous Chef

EXECUTIVE SOUS CHEF

 

Qualifications:
Preferably a graduate of Culinary Arts or equivalent

At least five years experience as an Executive Sous Chef

Strong knowledge of cooking methods, kitchen equipment, and best practices

Teamwork-oriented with outstanding leadership abilities

Excellent communication and interpersonal skills

Duties and Responsibilities:
Supervises

and 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 outlets

Trains all kitchen staff effectively according to the standards set by the Hotel

Having a positive attitude towards work; be self-disciplined and self-motivated.
Set a good working example for all department employees