| Job Location | Lebanon - Lebanon |
| Education | Diploma(Hotel Management). |
| Salary | Not Mentioned |
| Industry | Hotels / Hospitality |
| Functional Area | Not Mentioned |
Responsibilities:Supervise and manage the chefs de parties.Oversee the preparation and service of food.Ensure all cooks have all necessary ingredients, equipment, recipes.Ensure all food is consistently prepared and presented according to company standards.Ensure proper storage procedures, standardized recipes, and waste control procedures are all abided to by kitchen team members.Assist in maintaining portion sizes, and testing new recipes.Conduct accurate and regular inventories.Qualifications:A minimum of 3 years experience in a supervisory position in food production.A degree in hospitality Management or its equivalent.Possess managerial and organization skills.Possess good communication skills.Have an attention to details.Ability to work for long periods of time in a standing position.Ability to work under pressure.
Keyskills :
Sous Chef
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