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Key Responsibilities of the Executive Sous Chef
">This role involves:
- Preparing and cooking a wide range of international dishes, including French, Italian, and fusion cooking;
- Menu planning, inventory control, and supply management;
- Overseeing kitchen team members, including training, performance management, and ensuring compliance with health and safety standards;
- Helping with senior leadership decisions regarding kitchen operations.
Requirements for Success
">To be successful in this role, you will need:
- A college degree in Hotel Management or a related culinary degree;
- At least 3 years of industry and culinary management experience;
- Previous experience training team members in large quantity food preparation;
- Excellent knowledge of quality food operations;
- Possession of strong leadership and teamwork skills.