Executive Sous Chef

The Executive Sous Chef is responsible for supporting the Executive Chef in managing and overseeing the daily operations of all kitchen outlets and banquet functions. The Executive Sous Chef collaborates closely with outlet chefs to set annual operating targets aligned with the hotels business plan and ensures strict adherence to the departmental budget. They monitor and control food and labor costs implement cost management strategies and review monthly forecasts to allocate resources efficiently. The role includes supervising kitchen staff assigning responsibilities conducting performance evaluations and implementing a flexible staffing model based on business the absence of the Executive Chef the Executive Sous Chef represents the kitchen department and supports cross-divisional needs. They ensure high standards of food preparation presentation service and hygiene across all areas working closely with Outlet Managers Banquet Managers Sous Chefs and the Hygiene Team. The role also involves enforcing HACCP and municipality food safety regulations maintaining kitchen sanitation and overseeing stewarding performance. The Executive Sous Chef plays a critical role in upholding brand standards ensuring guest satisfaction and continuously improving culinary operations.

Qualifications :

Professional culinary education or diploma from a recognized institution.

Minimum 57 years of culinary experience including leadership roles.

Currently working as an Executive Sous Chef or Chef de Cuisine in a reputable 5 Star hotel.

Strong knowledge of international cuisine kitchen operations and food safety standards.

Proven experience in managing kitchen teams cost control and HACCP compliance.

Remote Work : No

Employment Type : Full-time

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