Executive Sous Chef

Education and Training : Bachelor’sdegree in culinary arts or hotel management, advanced training inculinary arts or restaurant management ispreferred.

Technical skills : Extensive experiencein culinary arts and kitchen management, ability to plan andorganize the menu, deep knowledge of modern techniques in cookingand food safety.

Organizational skills : Abilityto manage and coordinate work in the kitchen, plan for highproductivity and ensure quality food andservice.

Leadership skills : Ability to lead andinspire a team of chefs, the ability to make quick and effectivedecisions in a changing workenvironment.

Personal skills : effectivecommunication and teamwork skills, tact and good dealing withguests and the team.