Executive Sous Chef for Sumilon

EXECUTIVE SOUS CHEF

Qualifications:

• Preferably a graduate of Culinary Arts or equivalent

• At least five years experience as an Executive Sous Chef

• Strong knowledge of cooking methods, kitchen equipment, and best practices

• Teamwork-oriented with outstanding leadership abilities

• Excellent communication and interpersonal skills

Duties and Responsibilities:

• Supervises and leads all production staff to ensure efficient work systems and quality products are produced

• Plans all menus and implements standardization of food items offered in the outlets

• Trains all kitchen staff effectively according to the standards set by the Hotel

• Having a positive attitude towards work; be self-disciplined and self-motivated. Set a good working example for all department employees