Executive Sous Chef

Centara Ras Fushi Resort
January 2, 2017
January 30, 2017
not mention
Chef, Sous Chef
  • Must have professionally qualified experience of working in international 5 star working environment for minimum 5 years and Executive Sous Chef level for minimum 2 years with proven qualification.
  • Matured dynamic and highly motivated person.
  • Experience working in a multicultural team including working in a resort or Hotel environment.
  • Flexible working hours, hands on, patient, people person and very service oriented.
  • Should posses exceptional cooking skills and be hands-on in all kitchens.
  • Excellent command of written and spoken English language.
  • Must have the knowledge of Rostering, Ordering and Portion Control with ability of delegating work to entire kitchen team.
  • Technical and theoretical knowledge in Cost Control and Quality Control.
  • Should have HACCP certification.
  • Must have excellent computer knowledge.
  • He / She should have excellent leadership and managerial skills.
  • He / She should have the necessary personality etiquettes such as; Politeness, Well Groomed, Punctual, Diligent etc...
  • Must be Passionate about Food.