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Executive Culinary Specialist
2 weeks ago
The sous chef is a vital component of any hotel kitchen, ensuring efficiency and consistency in fast-paced environments.
Key Responsibilities:
- Support the executive chef in developing and executing culinary strategies.
- Coordinate kitchen operations to ensure seamless food preparation and service.
- Maintain high standards of food quality and presentation.
- Oversee inventory management and cost control initiatives.
- Develop junior staff members through mentorship and training programs.
- Evaluate and improve kitchen processes to meet food safety and hygiene regulations.
- Contribute to menu development and pricing strategies.
- Manage scheduling, supplier relationships, and stock ordering.
- Promote a clean, organized workspace that supports productivity.
- Address and resolve any kitchen or food-related issues promptly.
- Stay current with industry trends and best practices.
Requirements
- Education: Culinary degree or equivalent qualification in culinary arts required.
- Experience: Minimum 5 years' experience in professional kitchens, including at least 2 years in supervisory roles.
- Skills: Strong leadership, excellent culinary skills, organizational abilities, and multitasking capacity.
