Executive Sous Chef
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0 - 7 years
Not Disclosed
Salary Not Disclosed
Any Nationality
Male
1 Vacancy
Job Description
- Preferably a successful experience in Italian Restaurant/ Cuisine
- Minimum 5 years in banquet experience
- Minimum 5 years management experience in food and beverage operation
- High Volume, restaurant experience.
- A stable work history, no more than two employers in the previous six years
- Strong communication, documentation and organizational skills
- Ability to maintain high levels of food cost and hygiene
- Knowledge of food and hygiene (HACCP) is required
- Ability to lead and mentor a team
- Must be able to demonstrate strong leadership skills
- Professional appearance demeanor and conduct
- Good knowledge of Microsoft Office and Windows-based computer applications.
- Able to work varied shifts including holidays and weekends
- Able to work in a high pressure, fast paced environment
- Skilled in writing production lists, F&B proposals and requisitions
- Experience with purchasing, receiving and inventory control
- Experience with document and enforcing food safety procedures and workplace safety procedures
- Skilled in all styles of cooking, including Italian, French cuisines
- Apprenticeship of Certification course from culinary school preferred
- Financial understanding in food costs and minimizing wastage in the kitchen is required.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
