Executive Sous Chef

Your main responsibilities 

• Coordinate and supervise the operation of the Kitchens according to Executive Chef’s instructions.
• Assist in creating and updating menus, ensuring a variety of high-quality dishes.
• Manage and train kitchen employees, establish working schedule and assess employee’s performance.
• Maintain strict adherence to health and safety regulations in the kitchen.
• Assist in managing the kitchen budget, controlling costs while maintaining quality
• Liaise with suppliers to ensure timely delivery of high-quality ingredients.
• Address guests feedback and ensure a positive dining experience.

• A degree or diploma in culinary arts.
• Previous experience as an Executive Sous Chef or Chef de Cuisine, preferably in a hotel environment.
• Experience in managing kitchen employees, including hiring, training, and scheduling.
• Up-to-date knowledge of cooking techniques and recipes as well as sanitation regulations.
• Experience in creating and costing menus.
• Fluency in English.
• Strong Team management skills.

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.