Drives all activities aiming to provide a reputable quality of food for customers.
Works closely with the Executive Chef in providing supervision, training, direction and leadership to all Kitchen staff based on the company culture.
Ensures smooth operation in the kitchen areas.
Monitors all the sequence of food preparation pertaining to purchasing, receiving, storing, cooking and products control.
Ensures the highest level of food safety and security to all external and internal customers.
Diploma/degree in Culinary Arts/Hotel Management
Excellent communication skills in English and Arabic (oral and written)
Minimum of two years experience as Executive Sous Chef in an international 5* hotel; preferably with an International / Middle East experience
Creative with excellent computer skills (Excel, Powerpoint, Word)
Certificate in intermediate HACCP/ food safety training