Overseeing culinary operations across multiple outlets Lead and manage kitchen teams across multiple locations Keep high standards of personal & kitchen hygiene Achieve desired food cost Recruit, train, and develop chefs and kitchen staff
Job Classification
Industry: Hotels & RestaurantsFunctional Area / Department: Food, Beverage & HospitalityRole Category: Kitchen / F&B ProductionRole: Executive Sous Chef / Chef De CuisineEmployement Type: Full time