Three years of proven experience as a sous chef or kitchen manager in a restaurant or food establishment
Strong leadership abilities to effectively manage, motivate and develop a team, ensuring high efficiency, smooth operations, and a positive working environment.
Excellent cooking skills and a thorough understanding of various cooking techniques, food preparation methods, and cuisines.
Ability to read and write English and to perform basic math skills, analyze data and draw conclusions from the information at hand
Proven ability to efficiently manage time and resources, prioritize tasks, and maintain an organized kitchen workflow, ensuring timely preparation and delivery of high-quality dishes.
Ability to maintain composure and poise under pressure
Knowledge of and compliance with all food safety and sanitation requirements
ServSafe Management, Allergen, and Basset certification