Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in managing all kitchen operations across the hotel’s restaurants, banquets and special events. This position ensures high‑quality food preparation, strict hygiene standards and smooth team coordination in a fast‑paced hospitality environment.

Key responsibilities

• Assist the Executive Chef in planning, organizing and directing daily kitchen activities.
• Supervise food production for all outlets, ensuring consistency with recipes, portion control and waste reduction.
• Oversee menu planning, recipe development and seasonal offerings.
• Train, coach and mentor culinary staff, manage schedules and conduct performance evaluations.
• Maintain compliance with HACCP, food safety regulations and hotel hygiene policies.
• Conduct regular inspections of kitchen areas, equipment and storage facilities.
• Monitor inventory, control food costs and help achieve budget targets.

Required profile

• Proven experience in a senior kitchen role, preferably within a hotel or large‑scale restaurant operation.
• Strong leadership abilities with a focus on teamwork and staff development.
• Excellent knowledge of food safety standards and health‑safety procedures.
• Ability to work under pressure while maintaining high culinary standards.

Required skills

• HACCP and food safety compliance
• Inventory management and cost control
• Menu planning and recipe development