Executive Sous Chef

The position of Executive Sous Chef holds paramount importance as it serves a crucial role in ensuring exceptional culinary experiences for guests. As the second-in-command to the Executive Chef the Executive Sous Chef is responsible for overseeing the hotels culinary operations maintaining high-quality standards and upholding the brands reputation for exquisite dining. This position involves coordinating and supervising the kitchen staff menu planning managing food costs and ensuring compliance with health and safety regulations. The Executive Sous Chef collaborates closely with the Executive Chef to develop innovative menus train and mentor the culinary team and deliver outstanding culinary creations that exceed guests expectations. With a focus on delivering memorable dining experiences the Executive Sous Chef plays a key role in maintaining the hotels position as a sought-after destination for luxury hospitality.

Qualifications :

1. Culinary Education: Degree or diploma in Culinary Arts from a recognized institution providing a strong foundation in culinary techniques food safety and menu planning.
2. Professional Experience: Minimum of 8-10 years of progressive culinary experience including leadership exposure in a luxury hotel or fine dining environment.
3. Leadership & Management: Proven ability to lead train and motivate a culinary team ensuring operational excellence consistency and high standards of quality and presentation.
4. Culinary Expertise: Excellent knowledge of international cuisines modern and classical cooking techniques and current culinary trends. Demonstrated creativity in developing innovative and refined dishes.
5. Menu Planning & Cost Control: Skilled in menu development food costing and inventory management with a focus on balancing creativity profitability and guest satisfaction.
6. Health & Safety Compliance: Strong understanding of HACCP principles and food safety regulations ensuring the highest standards of hygiene and workplace safety.
7. Adaptability & Cultural Awareness: Experienced in working with multicultural teams and catering to diverse guest preferences in a dynamic environment.
8. Communication & Collaboration: Effective communicator with strong organizational and problem-solving skills able to collaborate across departments to support seamless kitchen operations.

Remote Work :

No

Employment Type :

Full-time