To ensure that all the Western outlets Kitchen and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

To ensure that all the Western outlets Kitchen and banquets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable.

Ideally with an apprenticeship or professional diploma in Food Production.Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation.Good practical, operational and adequate administrative skills with a flair for creativity are a must.Ideally with an apprenticeship or professional diploma in Food Production.Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation.Good practical, operational and adequate administrative skills with a flair for creativity are a must.