Closing date 20th March 2012
Applications are invited for positions below:
1. Executive Sous Chef
Duties include:
• Kitchen management
• Staff management
• Maintaining good quality of food
• Stack purchasing and control
• Maintain standards and ensure ongoing customer satisfaction
• In charge of the Kitchen Department in absence of the Executive Chef
Qualifications/Skills
• The successful candidate must have a formal qualification from a reputable hospitality training institute
• Five years experience as a Sous Chef or an Executive Sous Chef
• Kitchen control and budgetary knowledge essential to assist running of kitchen in a cost effective manner
