Elevate your culinary career as an Executive Sous-Chef at our esteemed restaurant, where you will showcase your leadership and cooking talents on-site. Manage kitchen operations, mentor staff, and create innovative dishes that meet exceptional quality standards.
This role demands a blend of culinary expertise and managerial experience, focusing on menu planning, staff training, and cost management. You will lead a team of up to 15 kitchen staff, ensuring efficient operations even under pressure. Your hands-on involvement in food preparation for events and special dietary needs will enhance the dining experience.
Key Responsibilities:
• Supervise and mentor kitchen staff for optimal performance
• Create and implement new recipes and cooking techniques
• Plan menus aligning with food quality standards
• Manage supplies including requisitioning and inventory
• Prepare dishes accommodating food allergies and preferences
Requirements:
• 3-5 years culinary manageme...