Executive Sous Chef

Kitchen Operations: Oversee daily kitchen activities and ensure smooth operations.

Team Leadership: Supervise culinary team members provide training and support staff development.

Quality Control: Monitor food quality presentation and hygiene standards.

Inventory Management: Assist with inventory control ordering and cost management.

Menu Planning: Support menu development and implementation.

Qualifications :

Sustainability: Commit to and maintain sustainable practices by enhancing resource efficiency minimizing waste and promoting eco-friendly social and ethical initiatives. Align with the hotels broader ESG (Environmental Social and Governance) and CSR (Corporate Social Responsibility) objectives to drive positive impact across all pillars of sustainability.

Compliance and Standards: Ensure full compliance with local legal requirements international standards health and safet...