Job Description
• Kitchen Operations: Oversee daily kitchen activities and ensure smooth operations.
• Team Leadership: Supervise culinary team members, provide training, and support staff development.
• Quality Control: Monitor food quality, presentation, and hygiene standards.
• Inventory Management: Assist with inventory control, ordering, and cost management.
• Menu Planning: Support menu development and implementation.
Skills:
• Culinary diploma or equivalent.
• Proven experience as Sous Chef or Executive Sous Chef in a luxury environment.
• Strong leadership and organizational skills.
• Knowledge of food safety and hygiene standards.