Head Sous Chef

Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.Team Leadership: Trains and supervises Demi Chef and Commis.Menu Contribution: Assists on menu development with special presentation techniques.Inventory: Manages ingredients and kitchen equipment. Strong leadership, teamwork, and communication skills.Adaptability and precision in fast-paced environments.RequirementsEducation: Bachelor on culinary art.Experience: at least 10 Years Expertise in various cooking techniques.Experience in hotels/restaurants, often with a culinary degree.Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.Team Leadership: Trains and supervises Demi Chef and Commis.Menu Contribution: Assists on menu development with special presentation techniques.Inventory: Manages ingredients and kitchen equipment. Strong leadership, teamwork, and communication skills.Adaptability and precision in fast-paced environments.

• Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.

Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.

• Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.

Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.

• Team Leadership: Trains and supervises Demi Chef and Commis.

Team Leadership: Trains and supervises Demi Chef and Commis.Team Leadership: Trains and supervises Demi Chef and Commis.Team Leadership: Trains and supervises Demi Chef and Commis.

• Menu Contribution: Assists on menu development with special presentation techniques.

Menu Contribution: Assists on menu development with special presentation techniques.Menu Contribution: Assists on menu development with special presentation techniques.Menu Contribution: Assists on menu development with special presentation techniques.

• Inventory: Manages ingredients and kitchen equipment.

Inventory: Manages ingredients and kitchen equipment.Inventory: Manages ingredients and kitchen equipment.Inventory: Manages ingredients and kitchen equipment.

• Strong leadership, teamwork, and communication skills.

Strong leadership, teamwork, and communication skills.Strong leadership, teamwork, and communication skills.Strong leadership, teamwork, and communication skills.

• Adaptability and precision in fast-paced environments.

Adaptability and precision in fast-paced environments.Adaptability and precision in fast-paced environments.Adaptability and precision in fast-paced environments.Adaptability and precision in fast-paced environments.Adaptability and precision in fast-paced environments.Adaptability and precision in fast-paced environments.