The executive sous-chef ensures the smooth running of his kitchen operations. In collaboration with the executive chef, he plans, organizes, directs and controls the operation of the kitchen to ensure adequate quality and quantity standards set by the company. Involved directly in day-to-day operations, he sees in the training and the good performance of the members of his brigade. Through his leadership and management skills, he develops and maintains team spirit and creates a strong sense of belonging. He maximizes output and ensures continuous control of the different operating costs.
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Qualifications and required skills :