Executive Sous Chef

Degree in Hotel Management or Professional Diploma in Food Production

8 to 10 years of Experience in Hotel Chains/Restaurants

Strong Communication skills

Self-driven individual, with a proactive and positive approach to change.

Ability to accept responsibility and organize the work.

Should have self-confidence, motivation, drive and tenacity.

Ability to think strategically, inductively, and creatively

You will be responsible for the efficient running of the department.

Responsible for the Culinary operations, and to ensure that all the outlets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Menu planning as per business requirement

Working with young and dynamic team
Opportunity to develop Career in Operations

Great opportunity to grow with world class hospitality brand