Executive Sous Chef - Alexandria, مصر - Four Seasons Hotels and Resorts

وصف

• Preferably a successful experience in Italian Restaurant/ Cuisine
• Minimum 5 years in banquet experience
• Minimum 5 years management experience in food and beverage operation
• High Volume, restaurant experience.
• A stable work history, no more than two employers in the previous six years
• Strong communication, documentation and organizational skills
• Ability to maintain high levels of food cost and hygiene
• Knowledge of food and hygiene (HACCP) is required
• Ability to lead and mentor a team
• Must be able to demonstrate strong leadership skills
• Professional appearance demeanor and conduct
• Good knowledge of Microsoft Office and Windows-based computer applications.
• Able to work varied shifts including holidays and weekends
• Able to work in a high pressure, fast paced environment
• Skilled in writing production lists, F&B proposals and requisitions
• Experience with purchasing, receiving and inventory control
• Experience with document and enforcing food safety procedures and workplace safety procedures
• Skilled in all styles of cooking, including Italian, French cuisines
• Apprenticeship of Certification course from culinary school preferred
• Financial understanding in food costs and minimizing wastage in the kitchen is required.