Executive Sous Chef

Demonstrate a variety of culinary techniques and use these in the development of the culinary team.Maintain a strong multi-site kitchen facility that uses the collective team, and equipment resources efficiently to meet the needs of respective food outlets. Meet, and exceed customer and guest expectations, enabling the Food & Beverage operation of the Hotel to be recognized as a purveyor of consistent, quality and value for money cuisine.Maintain and monitor hygiene, health and safety standards; and monitor that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to.Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.