SOUS CHEF & EXECUTIVE CHEF

POSITION: SOUS CHEF

QUALIFICATIONS

  • Diploma in food production/management course.
  • 3years in a similar position.
  • Menu planning/costing and trainers skills.
  • Wide knowledge of different cuisines
    Excellent in mass production

POSITION: EXECUTIVE CHEF

QUALIFICATIONS

  • Diploma and above in hotel management or Food and beverage management
  • 3year experience in similar position in a 3-4 star hotel.
  • Expert in menu planning, costing and computer literate
  • Has Indian, English and continental cuisine.
  • 35yrs of age and above
  • Non compromising delegator of tasks and a trainer.

Interested candidates to share their CV and certificates to opsmgr@threesteershotel.com by 12th July 2024

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