Executive Sous Chef

Education and Training: Bachelor’s degree in culinary arts or hotel management, advanced training in culinary arts or restaurant management is preferred.

Technical skills: Extensive experience in culinary arts and kitchen management, ability to plan and organize the menu, deep knowledge of modern techniques in cooking and food safety.

Organizational skills: Ability to manage and coordinate work in the kitchen, plan for high productivity and ensure quality food and service.

Leadership skills: Ability to lead and inspire a team of chefs, the ability to make quick and effective decisions in a changing work environment.