corporate executive chef

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

<p><b>Job Title:</b> Executive Sous Chef (With Catering Experience)</p><p><b>Job Summary:</b><br/>The Executive Sous Chef assists the Executive Chef in managing kitchen operations, ensuring the preparation of high-quality dishes, maintaining food safety standards, and supervising kitchen staff. This role involves planning menus, coordinating kitchen workflows, and supporting training and development of culinary teams to deliver exceptional dining experiences. The Executive Sous Chef acts as a key leader in the kitchen, stepping in to manage operations in the Executive Chef&rsquo;s absence.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Executive Chef in planning, preparing, and presenting menus in line with quality and brand standards.</li><li>Supervise and coordinate the activities of kitchen staff, including chefs, cooks, and support personnel.</li><li>Ensure adherence to food safety, hygiene, and sanitation standards in the kitchen at all times.</li><li>Monitor kitchen operations, workflow, and productivity to ensure timely and efficient service.</li><li>Train, mentor, and evaluate culinary staff, promoting skill development and teamwork.</li><li>Manage inventory of ingredients, kitchen supplies, and equipment, coordinating with the purchasing team.</li><li>Assist in cost control, budgeting, and minimizing food waste while maintaining quality.</li><li>Support the Executive Chef in menu innovation, recipe development, and culinary presentations.</li><li>Handle special requests, dietary requirements, and guest feedback professionally.</li><li>Step in to manage kitchen operations in the absence of the Executive Chef.</li></ul><p><b>Qualifications &amp; Skills:</b></p><ul><li>Culinary degree or diploma from a recognized institution; relevant certifications are a plus.</li><li>Proven experience as a Sous Chef, Executive Sous Chef, or similar senior kitchen role in a professional culinary setting.</li><li>Strong leadership and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in the culinary industry.</li><li>Ability to work under pressure, meet deadlines, and manage multiple tasks efficiently.</li><li>Creative, detail-oriented, and committed to delivering high-quality culinary experiences.</li><li>Strong organizational, communication, and problem-solving skills.</li></ul><p>Job Type: Full-time</p><p>Pay: AED3,000.00 - AED8,000.00 per month</p>

Executive Sous Chef

Hilton

<div><p>Executive Chef</p><p>
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.</p><br>
<p><br>
<br>
<b>What will I be doing?</b></p><br>
<p>As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:</p>
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul><b>What are we looking for?</b><p><br>
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Executive Chef

Rosewood Hotel Group

<div><div><div><div><h3 class="jobSectionHeader"><b>General Information</b></h3></div><p><br>
</p></div><div><div><div><div>Country/Region
</div><div>Saudi Arabia
</div></div><div><div>Province/City
</div><div>Shura Island
</div></div><div><div>Hiring Entity
</div><div>Rosewood Red Sea
</div></div><div><div>Department
</div><div>Food &amp; Beverage - Culinary
</div></div><div><div>Job Type
</div><div>Full-time Permanent
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3></div><p><br>
</p></div><p></p><div><div><div><div><p><b>Position Overview</b></p><p>
Rosewood Red Sea, part of the ultra-luxury Red Sea Global destination, is seeking a passionate and highly skilled <b>Executive Sous Chef</b> to join our pre-opening culinary leadership team. This role will support the Executive Chef in overseeing all culinary operations across multiple restaurants, bars, banqueting, and in-room dining, ensuring the delivery of world-class dining experiences that embody Rosewood&rsquo;s philosophy of A Sense of Place&reg;.</p><p>
The successful candidate will be instrumental in driving creativity, maintaining the highest standards of quality, safety, and consistency, while leading and inspiring a multicultural culinary brigade in a dynamic pre-opening environment.</p><p><b>
Key Responsibilities</b></p><ul><li>
Assist the Executive Chef in leading all culinary operations across diverse outlets, banquets, and in-room dining.</li><li>
Ensure consistent execution of exceptional cuisine that reflects Rosewood&rsquo;s uncompromising standards.</li><li>
Develop and implement innovative menus with a focus on seasonality, sustainability, and regional authenticity.</li><li>
Uphold strict standards of food safety, sanitation, and HACCP compliance.</li><li>
Play a key role in pre-opening planning including kitchen layout review, OS&amp;E procurement, menu engineering, and system implementation.</li><li>
Oversee kitchen commissioning, equipment testing, and snagging to ensure operational readiness.</li><li>
Recruit, onboard, and train culinary associates, ensuring alignment with Rosewood&rsquo;s service culture and culinary excellence</li><li>
Partner with F&amp;B Service and Guest Experience teams to create memorable dining moments for guests.</li><li>
Interact with guests when appropriate, showcasing culinary passion and personalizing experiences.</li><li>
Continuously review guest feedback and adapt menus and offerings to exceed expectations.</li><li>
Inspire, mentor, and develop a multicultural team, creating a culture of collaboration, creativity, and accountability.</li><li>
Implement structured training and succession planning to build future culinary leaders.</li><li>
Lead by example, fostering a respectful, inclusive, and high-performance kitchen culture.</li><li>
Assist in managing culinary budgets, food cost control, and labor efficiency.</li><li>
Monitor purchasing, inventory, and waste management practices to ensure sustainability and profitability.</li><li>
Support strategic initiatives to optimize revenues while maintaining uncompromised quality.</li><li>
Work closely with the Executive Chef, F&amp;B Director, and other leaders to align culinary operations with Rosewood brand standards.</li><li>
Collaborate with Red Sea Global and Rosewood corporate teams on sustainability, wellness, and innovation initiatives.</li><li>
Contribute to positioning Rosewood Red Sea as a premier dining destination within the region and beyond.</li></ul><p></p><p><b>
Qualifications</b></p><ul><li>
Degree/Diploma in Culinary Arts or equivalent professional training.</li><li>
Minimum <b>10&ndash;12 years of progressive culinary experience</b> in luxury hotels or resorts, including at least 3&ndash;5 years in a senior leadership role.</li><li>
Proven expertise in multiple cuisines, with strong emphasis on western/continental fine dining.</li><li>
Pre-opening experience in ultra-luxury hospitality highly preferred.</li><li>
Strong financial acumen with proven ability to manage food cost, budgets, and inventories.</li><li>
Passion for creativity, innovation, and delivering exceptional guest experiences.</li><li>
Excellent leadership, training, and communication skills with the ability to inspire a multicultural team.</li><li>
Fluency in English required; additional languages are an advantage.</li></ul><p></p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>About Us</b></h3></div><p><br>
</p></div><div><div><div><div>Located along Saudi Arabia's west coast on the Shura Island, the new Rosewood hotel and residences will be part of The Red Sea destination. Poised to be one of Saudi Arabia's top cultural and lifestyle hubs, the development is comprised of a stunning marina offering a yacht club, commercial retail and dining options, as well as an 18-hole championship golf course. The development will boast 149 guest rooms and suites, alongside elevated dining offerings including three restaurants, two lounges, a signature Manor Club and a central hub featuring authentic eateries. Additional recreational spaces will include event pavilions and Asaya, Rosewood's integrative well-being concept consisting of seven treatment rooms, a gym, two movement studios and a yoga pavilion.</div></div></div></div></div></div>

<div>
 An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.
 <br/>
 <br/>
 <strong>
  What will I be doing?
  <br/>
  <br/>
 </strong>
 As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
 <br/>
 <br/>
 <ul>
  <li>
   Lead of the kitchen brigade and ensure ongoing development of Team Members
  </li>
  <li>
   Identify an effective approach to succession planning
  </li>
  <li>
   Create menus that meet and exceed customers' needs and conform to brand standards
  </li>
  <li>
   Ensure the consistent production of high quality food through all hotel food outlets
  </li>
  <li>
   Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers
  </li>
  <li>
   Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
  </li>
  <li>
   Manage department operations, including budgeting, forecasting, resource planning, and waste management
  </li>
  <li>
   Manage all aspects of the kitchen including operational, quality and administrative functions
  </li>
  <li>
   Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
  </li>
  <li>
   Ensuring adequate resources are available according to business needs
  </li>
  <li>
   Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
  </li>
  <li>
   Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
  </li>
  <li>
   Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events
  </li>
  <li>
   Maintain good communication and work relationships in all hotel areas
  </li>
  <li>
   Ensure that staffing levels are maintained to cover business demands
  </li>
  <li>
   Ensure monthly communication meetings are conducted and post-meeting minutes generated
  </li>
  <li>
   Manage staff performance issues in compliance with company policies and procedures
  </li>
  <li>
   Recruit, manage, train and develop the kitchen team
  </li>
  <li>
   Comply with hotel security, fire regulations and all health and safety and food safety legislation
  </li>
  <li>
   Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
  </li>
  <li>
   Manage financial performance of the department so all planning is in line with hotel objectives
  </li>
  <li>
   Manage food control systems are adhered to them so margins are on target in a pro-active way
  </li>
  <li>
   Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
  </li>
  <li>
   Be environmentally aware
  </li>
  <li>
   Ensure food wastage program is adhered to so that margins are on target
  </li>
  <li>
   Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What are we looking for?
  <br/>
  <br/>
 </strong>
 An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 <br/>
 <br/>
 <ul>
  <li>
   Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
  </li>
  <li>
   Excellent leadership skills
  </li>
  <li>
   A creative approach to the production of high quality food
  </li>
  <li>
   A business focused approach to managing a hotel kitchen
  </li>
  <li>
   Excellent communication skills
  </li>
  <li>
   Ability to build relationships, internal and external, to the hotel and the Company
  </li>
  <li>
   Excellent planning and organizational skills
  </li>
  <li>
   Ability to multi-task and meet deadlines
  </li>
  <li>
   A current, valid, and relevant trade qualification (proof may be required)
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 <br/>
 <br/>
 <ul>
  <li>
   A certification in management
  </li>
  <li>
   Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
   <br/>
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  What will it be like to work for Hilton?
  <br/>
  <br/>
 </strong>
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 <br/>
 <br/>
 <strong>
  Work Locations
  <br/>
  <br/>
 </strong>
 Hilton Salalah
 <br/>
 <br/>
 <strong>
  Schedule
  <br/>
  <br/>
 </strong>
 Full-time
 <br/>
 <br/>
 <strong>
  Brand
  <br/>
  <br/>
 </strong>
 Hilton Hotels &amp; Resorts
 <br/>
 <br/>
 <strong>
  Job
  <br/>
  <br/>
 </strong>
 Culinary
</div>


six senses

<div><p>As Executive Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.</p><p>
Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.<br>
</p><p><b>Duties and Responsibilities
</b><br>
As Executive Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following:
</p><ul><li>Continually focus on the rejuvenation of the culinary experience.
</li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
</li><li>Instil a cost-focused philosophy through training and education.
</li><li>Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
</li>Strictly adhere to LQA standards and guest comments.<br>
<li>
<br>
</li></ul><p><b>Qualifications</b><br>
To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</p><ul><li>
High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>
Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</li><li>
Food service permit or valid health/food handler card as required by local or state government agency.</li><li>
Fluent in English.</li></ul><p>
The above is intended to provide an overview of the role and responsibilities for a Executive Sous Chef at Six Senses Amaala. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p><p>
Six Senses Amaala is an equal opportunity employer. This policy applies to all terms and conditions of employment.<br>
</p><p>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Executive Sous Chef - Six Senses Amaala

Raffles Hotels & Resorts

<div>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <strong>
  Job Summary:
  <br/>
  <br/>
 </strong>
 We are seeking a highly skilled and passionate
 <strong>
  Executive Sous Chef
 </strong>
 to join our prestigious team at
 <strong>
  Raffles &amp; Fairmont Doha
 </strong>
 . This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the
 <strong>
  Executive Chef
 </strong>
 in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles &amp; Fairmont.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <strong>
  Culinary Leadership &amp; Menu Development:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
  </li>
  <li>
   Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
  </li>
  <li>
   Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
  </li>
  <li>
   Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
  </li>
  <li>
   Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Operational Excellence &amp; Kitchen Management
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
  </li>
  <li>
   Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
  </li>
  <li>
   Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
  </li>
  <li>
   Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
  </li>
  <li>
   Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
  </li>
  <li>
   Work closely with other departments, including banquet teams, restaurant managers, and F&amp;B service teams, to ensure smooth coordination of food preparation and service.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Team Leadership &amp; Staff Development
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
  </li>
  <li>
   Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
  </li>
  <li>
   Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
  </li>
  <li>
   Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
  </li>
  <li>
   Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Financial &amp; Cost Management
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
  </li>
  <li>
   Monitor portion control, food wastage, and inventory to maximize cost efficiency.
  </li>
  <li>
   Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
  </li>
  <li>
   Ensure all kitchen purchases align with the hotel&rsquo;s budgetary goals while maintaining the highest culinary standards.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Guest Experience &amp; Brand Representation
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
  </li>
  <li>
   Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles &amp; Fairmont&rsquo;s reputation for excellence.
  </li>
  <li>
   Develop signature dishes that distinguish Raffles &amp; Fairmont Doha from competitors and contribute to brand identity.
  </li>
  <li>
   Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <strong>
  Qualifications &amp; Skills:
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
  </li>
  <li>
   Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
  </li>
  <li>
   Strong leadership, communication, and organizational skills to manage high-performing teams.
  </li>
  <li>
   In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
  </li>
  <li>
   Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
  </li>
  <li>
   Passion for culinary excellence, innovation, and guest satisfaction.
  </li>
  <li>
   Proficiency in kitchen management software, inventory control, and cost analysis is a plus.
  </li>
 </ul>
</div>


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Executive Sous Chef - Six Senses Amaala

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