
Executive Culinary Leader
2 days ago
About the Role:
The Sous Chef plays a pivotal role in maintaining an efficient kitchen operation by analyzing food production quality and costs.
- Maintain high standards of quality, time management, and operational efficiency.
- Provide ongoing training to ensure that team members adhere to established benchmarks.
- Ensure safe, quality food products and exceptional guest satisfaction through continuous improvement.
- Develop and implement systems to enhance the quality of service and product provided.
- Achieve set goals in a non-assertive and efficient manner, fostering a positive work environment.
- Mentor and support subordinates to boost morale and personal esteem, driving team success.
Key Qualifications:
- Advanced culinary skills, leadership experience, and strategic thinking.
- Minimum 8 years of experience in quality hotels and restaurants, with a strong focus on customer satisfaction.
- Minimum 2 years of experience in a management role in a luxury hospitality establishment, leading cross-functional teams.
- Fluent written and spoken English, with excellent communication and interpersonal skills.
- Strong administrative skills, with the ability to analyze data and drive business growth.
Benefits:
This role offers opportunities for professional growth, mentorship, and recognition, as well as a competitive compensation package and benefits.
Join Our Team:
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