Executive Sous Chef
Expectations - Duties, Responsibilities
- Ensure the highest quality of food produced in line with Sofitel standards;
- Source and develop new products applicable to local marketplace;
- Create and implement new products, dishes, menus for all outlets;
- Maintain/Monitor labor and food costs in line with the Hotel’s requirements;
- Follow Hotel’s Food Hygiene standards, H.A.C.C.P.
- A minimum of 5 years related experience;
- Able to create, develop & implement new recipes and menus;
- Creative and passionate about food and the hospitality industry;
- Mature, disciplined, committed & a flexible team player with high energy levels;
- Ability to lead and train a team with multi-cultural
- Must possess extensive computer skills (Office M/S).
