Executive Sous Chef

• 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.