The Hay-Adams is seeking a Chef De Cuisine to assist the Executive Chef in managing the hotel kitchen, ensuring high-quality food production and adherence to sanitation standards. The ideal candidate should have a culinary certification, at least three years of experience as a Sous-Chef in a four-star environment, and strong leadership skills
Job Summary
Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets.
Supervises all phases of food production for the a la carte outlets and when necessary, banquets, private dining and employee cafeteria.
Responsible for managing the Kitchen environment, including line cooks, pantry staff, pastry staff and stewarding.
Matching Summary
Match Score: 85
The Hay-Adams is seeking a Chef De Cuisine to assist the Executive Chef in managing the hotel kitchen, ensuring high-quality food production and adherence to sanitation standards. The ideal candidate should have a culinary certification, at least three years of experience as a Sous-Chef in a four-star environment, and strong leadership skills.