Sous Chef

- Shall have 5 years of experience as Chef in a 5 star Hotel or Catering and Banquet Institutions of which at least 2 years as Sous Chef- Must have expertise in variety of techniques in *****ng to prepare healthy and tasty dishes- Must have the ability to delegate responsibility, attention to details and handle multiple tasks- Must have good knowledge of operating equipment and proper use and care to ensure quality products and safety to employees and maximum equipment service liability- Must have knowledge of sanitation requirements, quality standards- Must have/obtain the desired HACCP level certification.

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