Executive Sous Chef
Executive Sous Chef
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Job Description
Ensure food philosophy is maintained with a standardized product.
Maintain cost effectiveness by maintaining profitability in all areas.
Constantly evaluate systems to facilitate improvement where possible.
Ensure HACCP procedures are followed and clear records are kept at all times.
Ensure the highest standard in preparation of food production and delivery.
Exceed guest expectations in quality and service of food products.
Check all equipment prior to service where applicable.
Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met.
Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained.
Qualifications :
BHM/ Relevant Degree
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 79 years of relevant experience and at least 12 years of experience in a similar capacity
Good reading writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Strong leadership interpersonal and training skills
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
