Head Sous Chef

Execute recipes, develop dishes, and ensure consistent taste and presentation while maintaining strict hygiene standards including HACCP and FIFO protocols. Train and supervise Demi Chefs and Commis, assist on menu development with special presentation techniques, and manage kitchen ingredients and equipment. Apply strong leadership, teamwork, and communication skills within fast-paced environments to deliver precision. Requires a Bachelor's in culinary art and at least ten years of expertise in various cooking techniques within hotels or restaurants.