Executive Sous Chef:
Minimum Requirements:
• Matriculation certificate (or the equivalent)
• Either Culinary Arts, Catering management or Food Service Management diploma
• Min of 3 years experience as a Sous Chef within a 4 or 5 * property
• HACCP certification

Key Responsibilities:
• Produce meals for all Food and Beverage outlets
• Manage a staff compliment of 20
• Training of all junior staff and trainees
• Stock Control
• Assist the Exec Sous Chef with any additional responsibilities

Personal Attributes:
• Patient
• Creative
• Being able to work in a fast paced environment
• Self Motivated
• Ability to work individually and as part of a team
• The ability to accept constructive criticism and feedback