Executive Sous Chef

Job Description

• Experience in financial management, Control costs and manage budgets.
• Create and develop new menu items.
• Overseas the Kitchen’s operations
• Oversee food preparation and presentation to ensure quality and consistency.
• Manage and train kitchen staff.
• Order supplies and manage inventory.
• Ensure adherence to food safety regulations and health codes.
• Maintain a clean and organized kitchen.
• Collaborate with other departments and vendors.

Requirement

• Experience in financial management, Control costs and manage budgets.
• Ability to create a seamless dining experience for guests.
• Team player with good leadership skills
• Good communication skills