Speciality Role in Culinary

TECHINICAL SKILLS AND COMPETENCIES

• Passion for food: someone who enjoys the process of food preparation and creating menus
• A good sense of business; to be efficient and cost-effective
• Experience of working in a professional kitchen or similar position
• Effective communication skills
• Kitchen experience and management
• Ability to work with figures and manage budget
• Ability to cope under stressful conditions
• Strong leadership skills
• Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
• Ability to make quick decisions
• Ability to maintain a high level of hygiene and cleanliness in the restaurant area
• Ability to work effectively as part of a team
• Ability to multitask: The sous chef in the junior position must be able to handle many tasks all at once
• Possess strong management and organizational skills
• Ability to be creative; always willing to try something new
• Ability to handle criticisms from customers