Sous Chef – Executive Sous Chef – Executive Chef April 2007 - April 2014Highlights of Position Qualifications
Control costs in the kitchen and staff training at the highest level
Organizing work plans and work on time management and deadlines
Officials to follow all that is new in the world of cooking
Participate in the annual and monthly contests
Processing all menus
Account all the costs of the kitchen
Emphasis is always on the basics of cooking
Always up with the team in the end the work
Confirmation spirit always work
The menu always review and a review TESTIMONIALS
Reporting all to the head of the establishment. Getting involved in building an organizational structure for F&B Departments wherefrom having clear and written procedures, checklists, job descriptions, etc...
Holding daily and regular meetings with the operational department managers and supervisors in order to make sure that all given tasks are being followed properly.