
Executive Culinary Manager
6 days ago
Job Overview
">- The Sous Chef is responsible for overseeing food production, ensuring quality and efficiency.
- This role requires a deep understanding of culinary operations and leadership skills to maintain high standards.
- As a key member of the team, you will be expected to analyze quality and cost of food production, making informed decisions to drive business results.
Key Responsibilities
">- Maintain efficient operation by constantly analyzing quality and cost of food production.
- Monitor time management and maintain set expectations.
- Provide ongoing training and ensure that standards are followed.
- Ensure safe, quality food products and complete guest satisfaction.
- Develop and comply with systems, procedures, rules, objectives, and timescales.
Required Qualifications
">- Advanced culinary skills and leadership experience.
- Minimum 8 years in the profession (Quality Hotels and Restaurants).
- Fluent in written and spoken English.
- Ability to lead and make decisions.
- Good administrative skills and experience in coaching subordinates.
Preferred Skills
">- Cruise Ship Experience or 5-star Hotel background.
- Fluency in additional languages.
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