Executive Sous Chef

Executive Sous Chef

EXECUTIVE SOUS CHEF

The successful applicant will be responsible for overseeing the kitchen team, preparation of meals and the coordination of all related culinary activities.  S/He will be responsible for ensuring that quality culinary dishes are served on schedule to continually exceed the Guests’ expectations.

 Applicants should meet the following minimum requirements: 

• Must have excellent communication skills
• Must have the ability to work quickly and efficiently with a well-developed sense of taste and smell
• Must be able to create and develop new menus and recipes which adhere to health code requirements
• Must possess strong leadership qualities, with the ability to organize and delegate tasks
• Must have the ability to maintain international food hygiene standards required for food quality, storage and preparation areas
• Must be able to identify problems and resolve them quickly and efficiently
• Must have the ability to maximize the productivity of the staff
• Must effectively oversee different areas of operation simultaneously – preparation areas, buffet presentations, etc
• Must maintain impeccable personal hygiene as well as high work and safety standards

Qualifications and Experience:

• A minimum of five (5) years’ experience in a similar of comparative position
• Must be computer literate
• Working knowledge of Food Safety and International Health Regulations
• International experience is desirable