The Executive Sous Chef plays an integral role in the kitchen management team by controlling and supervising the day to day running of the kitchen and deputizing in the absence of the Executive Chef.
The Executive Sous Chef is responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining costs and quality control within the kitchen department.
We are looking for individuals who have a solid knowledge of food and beverage and a proven track record of Kitchen Management within the hotel / restaurant industry.
Individuals must display creativity and the ability to provide guidance to others, ability to evidence good business acumen, excellent communication skills and a strong work ethic, ability to work and lead in a multicultural environment.
Applicants are required to have five to seven years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining.
Attendance for training and special events is required.
Considered applicants should have a culinary degree, and 2 to 4 years Executive Sous Chef experience. Must have been exposed to international cuisines, are creative and possess strong organizational skills and self-motivation.
Successful candidate will be responsible for creating menus, designing correspondence recipes and overseeing the preparation of those recipes.
Additional tasks :