Sr. Sous Chef (Vegetable & Pane Production Management)

Job Description

Work Experience:

• Minimum of 6 years’ experience in the culinary field
• Lead the preparation of high-quality, high-volume vegetable & pane products for a diverse range of clients while driving operational excellence
• Knowledge and experience of food products and processes in a facility with extensive in-house production.
• Excellent knowledge and understanding of large scale vegetable and pane production and packaging
• Demonstrated leadership skills to efficiently manage a large multi-national workforce

Skills:

• Ability to provide feedback and coaching
• Ability to develop himself / herself in the current role and beyond
• Willingness to take on responsibility
• Effective delegation skills
• Problem solving and decision making ability in real time, creative and out of box thinking
• Strong organizational skills, effective Training and communication skills