Found Description
The Sous Chef (Wok Chef) is responsible for administration, operation, inter‑departmental relations, communication, cost control, hygiene & cleanliness, quality standards, supervision, manning, staffing, training and employee relations. He/she is to implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.
Qualifications
- Minimum 3 years of experience in an international hotel or resort in the same capacity.
- Strong background in Wok cooking techniques.
- Knowledgeable in selecting, properly preparing, and executing authentic wok‑cooked dishes.
- Ability to execute recipes with an eye for visual presentation.
- Fluent in oral and written English.
- Outgoing and people oriented.
- Motivator, self‑starter and a team‑builder.
- Displays initiative and commitment to professional values.
- Local package offered.