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.
  

Requirements

• Education: Bachelor on culinary art.
  
• Experience: at least 10 Years  Expertise in
  various cooking techniques.
  
• Experience in hotels/restaurants,
  often with a culinary degree.