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Qualifications :
Qualification:
• Proven management abilities in, and domesticated knowledge of:
• Planning short and long range goals, including strategic (5 years) planning
• Budgeting, forecasting and departmental profit and loss analysis
• Effective verbal and written communications skills.
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Experience :
Experience:
• Eight to ten years as apprentice, as Assistant Cook (commis), Department Head (Chef de Partie) and as Assistant chef (Sous Chef).
• At least two years as chef (in charge) in a fine dining restaurant and/or five star establishment. Two years as Executive Sous Chef in a Large Hotel operation with at least six outlets, including a large sophisticated banquet operation(500 seating capacity minimum), fine dining restaurant, room service and coffee shop .Demonstrated knowledge of sauce preparation, soups, butchering and all culinary operations expected from a person in his position
• Experience in decorating and presentation of various buffets.
• Basic knowledge of specialties such as pastry work and ice carving is desirable. Knowledge of volume production and ability to maintain the highest quality standards at all time. Demonstrate ability to train and maintain training programs.
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