Ensuring that all food is of excellent quality and served in a timely manner. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Creating new recipes to keep the menu fresh.
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & Hospitality, Role Category: Kitchen / F&B ProductionRole: Executive Sous Chef / Chef De CuisineEmployement Type: Full time