Sous chef

Must have good knowledge of Classical European, International cuisine, and world Cuisine. Must have good command and understanding of the English language. Must have a strong knowledge of all basic cooking techniques. Must have at least 5 years of practical experience in the kitchen of a hotel, restaurant or catering company. Must be able to deal with quality control, production, control of staff and ongoing menus and costing. Must have the ability to lead in all areas of the kitchen and provide continuous motivation and training. Flexibility to work any shift in any area of responsibility without notice. Must have excellent interpersonal skills and problem-solving ability. Assists operation in general oversight of daily operations of your kitchen. Assumes full responsibility for the entire kitchen when shifted.