Executive Culinary Professional

Job Summary

The key responsibilities of a Sous Chef include preparing and serving high-quality dishes, managing kitchen areas, placing orders for ingredients and supplies, as well as ensuring effective inventory rotation.

• Preparation and presentation of both hot and cold meals to deliver exceptional guest experiences.

Necessary Skills & Qualifications

To be successful in this role, candidates should possess excellent culinary skills, have the ability to multitask effectively under pressure. Additionally they must demonstrate strong leadership abilities, with experience in leading teams or supervising staff is highly valued.