Overall charge of Outlet Kitchen. Experienced, Creative & passionate. Manage daily operations & Staff to ensure highest quality of cuisine is served and food & labor cost goals met. Supervises Production, Verifies Presentation & Vendor Management
Required Candidate profile
Diploma/Degree in Culinary Arts 2+ yr experience in a back-of-house management Hands-on experience of Indian & Tandoor Significant Experience as a Chef, in addition as Line Cook Attention to detail
Job Classification
Industry: Hotels & Restaurants Functional Area: Hotels & Restaurants Role Category: Kitchen / F&B Production Role: Sous Chef Employement Type: Full time