Executive Sous Chef

Education: At least a high school or vocational diploma.

 Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).

 Foreign Language: At least intermediate level English.

 Courses and Training: Prior attendance in courses and seminars in the related field.

 Computer Literacy: Basic computer applications.

 Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

2.1 Assist the Executive Culinary Chef in the full operation of all kitchen units.

2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer sa...