The Hay-Adams is seeking a Chef De Cuisine to assist the Executive Chef in managing the hotel kitchen, focusing on high-quality standards for food production and cost management. The ideal candidate should have three years of experience as a Sous-Chef in a four-star environment, strong leadership skills, and a culinary training certification
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, focusing on high-quality standards for food production and cost management. The ideal candidate should have three years of experience as a Sous-Chef in a four-star environment, strong leadership skills, and a culinary training certification.
Skills & Requirements
Must-have
Supervise food production
Maintain sanitation standards
Manage kitchen equipment
Minimize waste and control costs
Innovative product development
Nice-to-have
Communicate in a second language
Work cohesively with co-workers
Basic computer skills
Key Requirements
Three (3) years experience as Sous-Chef
Certification of culinary training or apprenticeship preferred