5+ years' experience in an Executive Sous Chef position or higher
DUTIES AND RESPONSIBILITES
recipe development to execution & item pricing
ensuring that food is prepared properly and safely that meet quality standards
estimating food requirements and food/labour costs.
purchase food and supplies from vendors approved by the company and monitor inventory
ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
hire, train and supervise kitchen personnel
identify new culinary techniques and presentations
assist kitchen staff with food prep and recipe creation
maintaining food cost % to the budget
QUALIFICATIONS AND REQUIREMENTS
5+ years' experience in an Executive Sous Chef position or higher, with overseas exposure to different culinary ethnic tastes, demonstrated knowledge of current restaurant industry trends, must possess culinary creativity and strong knowledge of food sanitation regulations