1. A bachelor’s degree in culinary arts or a related field is typically preferred.
2. Relevant certifications such as HACCP, ISO, and related certification valid in Malawi may be necessary.

Experience:

1. Seven years of kitchen and two years as executive sous chef- experience are essential.
2. Candidates should have a solid background in food preparation and kitchen management.
3. Management experience, including menu planning and quality assurance, is crucial.

Skills:

1. Expense control: Ability to manage kitchen budget expenses.
2. Kitchen operations: Proficiency in overseeing all kitchen activities.
3. Sanitation: Ensuring cleanliness and adherence to health standards.
4. Food cost controls: Managing food costs effectively.
5. Presentation: Focusing on food presentation and aesthetics.
6. Production: Efficiently handling food production.
7. Health department rules and regulations: Staying compliant with safety guidelines.
8. Quality identification: Recognizing high-quality ingredients.

Responsibilities:

1. Managing Kitchens: Overseeing kitchen operations in the absence of the Executive Chef.
2. Menu Creation: Collaborating with the Executive Chef to create food menus.
3. Shift Briefings: Conducting daily briefings with Sous Chefs.
4. Inventory Management: Handling weekly and monthly inventories.
5. Cost Control: Identifying opportunities to reduce food and labor costs.
6. Team Leadership: Building a cohesive back-of-house team.
7. Overall, Kitchen Management: Supervising supervisors, cooks, and utility staff.

Remember that an Executive Sous Chef plays a pivotal role in maintaining food quality, safety, and consistency throughout the kitchen. Their expertise contributes significantly to the success of any culinary establishment.

Interested candidates should email their updated CV and cover letter to email no later than Friday