Establishes a rapport with guests maintaining good customer relationship.

Maintains positive guests and colleagues interactions with good working relationships.

Ensures all associates provide a courteous and professional service at all times.

Holds a qualification in Kitchen Production and Management.

Knowledge and hands on experience in Kitchen management, menu planning and operational skills.

Good Guest Relations Skills.

Basic Computer Skills especially in MS Office, and Receipe Maintenance System

Effective trainer, experienced in the delivery of skills training.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.

Minimum two to four years work experience as Sous Chef in a hotel or large restaurant with good standards.

Preferably with experience in luxury international brands.