Culinary Team Leader
The role of Executive Sous Chef is a crucial part of delivering exceptional dining experiences.
Working closely with the Head Chef, this individual will oversee all aspects of kitchen operations, including menu development, food preparation, and staff management.
Responsibilities include:
* Assisting the Head Chef in planning menus, preparing dishes, and managing staff.
* Ensuring high-quality food presentation and meeting standards.
* Preparing and cooking high-quality dishes with precision and attention to detail.
* Contribution to menu planning and creativity in daily specials.
* Training, mentoring, and leading a team of culinary professionals.
Key skills and qualifications:
* Proven experience as a Sous Chef or higher in a high-end restaurant or hotel.
* Valid work permit and documentation.
* Exceptional leadership and communication skills.
* Strong organisational and time-management abilities.
* Attention to detail and creativity.
Benefits of the role:
* Competitive salary.
* Pension scheme.
* Employee rewards program.
* On-site meals.