16 Executive Sous Chef

To oversee kitchen operations and select, train, appraise, coordinate, discipline and coordinate kitchen staff in order to prepare, cook and present food according to hotel standard recipes. 40% Interviews, selects, trains, appraises, schedules, disciplines and supervises kitchen staff in kitchen during the cooking of food items. 20% Supervises kitchen staff in the proper preparation, cooking and garnishment of various menu items. 15% Assists in the development and enforcement of policies to co…