The Executive Sous Chef is familiar with all major quality factors of food products and raw ingredients. He has a proven record in most sections of the kitchen operation. He has experience in producing required food products and assures that all items are identical with recipe and specifications. He has leadership qualities, organizational talents, administrates and is fully responsible for the operation of the food production area on the restaurant level and other food production areas. To achieve and maintain set levels of standards and quality according to hotels F & B manual. To be charge of all kitchen production areas during the absence of the Executive Chef.