Career Opportunities

Responsibility

• Ensure that culinary produces consistent high-quality food items according to current menus and set standards.
• Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.
• Performance appraisal of culinary staff; control colleague levels according to the manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.

Qualifications

Minimum 4 years working experience in international hotels, as Executive Sous Chef.