Executive Sous Chef
il y a 3 semaines
Company Description
Job Description
Key Responsibilities:
- Produce high-quality food in a timely and efficient manner for guests and staff.
- Support the Chef de Partie or Sous Chef in daily kitchen operations.
- Work according to menu specifications and maintain a clean and hygienic work environment.
- Control food stock and costs, and prepare daily mise-en-place and food production.
- Follow instructions from superiors and maintain high standards of quality and consistency.
- Lead and instruct subordinates in food preparation and participate in buffet setup and special functions.
Requirements:
- Minimum 1-2 years' experience in a similar role in a 5-star hotel.
- Flexibility to work various shifts.
- Certification from a culinary school is an asset.
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