Head Sous Chef

Food
Preparation: Executes
recipes, develop dishes, and ensures consistent taste and presentation.Quality &
Hygiene: Maintains strict hygiene
(HACCP, FIFO) and quality standards for all food.Team
Leadership: Trains
and supervises Demi Chef and Commis.Menu
Contribution: Assists
on menu development with special presentation techniques.Inventory: Manages ingredients and kitchen
equipment. Strong
leadership, teamwork,
and communication skills.Adaptability and precision in
fast-paced environments.RequirementsEducation: Bachelor on culinary art.Experience: at least 10 Years  Expertise in
various cooking techniques.Experience in hotels/restaurants,
often with a culinary degree.