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