Executive Sous Chef (Hyde Opening)

As Executive Sous Chef you will support the Executive Chef in leading the culinary operation for Hyde ensuring the highest standards of food quality consistency creativity hygiene and team performance. This role requires strong leadership excellent technical culinary skills and proven experience in high-level Japanese cuisine including knowledge of premium ingredients authentic techniques modern presentation and lifestyle hospitality standards.

The Executive Sous Chef will play a key role in daily kitchen operations menu execution team training cost control food safety and the overall guest dining experience. This position requires a hands-on leader who can inspire the culinary team maintain operational discipline and deliver an elevated creative and consistent culinary experience aligned with the Hyde brand.

Duties & Functions

• Support the Executive Chef in overseeing all culinary operations ensuring quality consistency presentation and execution across all outlets.
• Lead and supervise the kitchen team in the preparation and execution of high-level Japanese cuisine including sushi sashimi robata izakaya-style dishes hot kitchen preparations sauces broths rice noodles and premium seafood handling.
• Ensure all dishes are prepared according to established recipes standards plating guidelines portion control and brand expectations.
• Maintain a strong presence on the floor and in the kitchen during service periods to ensure smooth operations timely execution and guest satisfaction.
• Assist in menu development seasonal specials tastings and culinary activations that reflect Japanese techniques creativity and Hydes lifestyle positioning.
• Train coach and develop culinary team members on Japanese culinary techniques knife skills product handling mise en place plating hygiene and service standards.
• Supervise daily mise en place production schedules prep lists and station readiness to ensure operational efficiency.
• Ensure proper handling storage and preparation of premium ingredients including fish seafood wagyu rice seaweed sauces vegetables and specialty Japanese products.
• Monitor food quality freshness taste temperature and presentation before and during service.
• Support purchasing receiving inventory control stock rotation and cost management in coordination with the Executive Chef and Purchasing team.
• Assist in controlling food cost waste portioning productivity and kitchen expenses without compromising quality.
• Ensure full compliance with food safety sanitation hygiene HACCP standards local health regulations and hotel policies.
• Conduct daily kitchen briefings communicate priorities and ensure alignment between culinary stewarding service and leadership teams.
• Support scheduling attendance control performance feedback disciplinary processes and development plans for culinary team members.
• Promote teamwork positive energy respect and a culture of excellence within the kitchen.
• Collaborate with F&B service leaders to ensure seamless communication between kitchen and service teams.
• Respond with urgency and professionalism to guest feedback operational needs special requests dietary restrictions and VIP requirements.
• Maintain cleanliness organization safety and discipline in all kitchen areas.
• Act as Executive Chef in their absence ensuring continuity of standards leadership and operational performance.
• Support hotel events private dining tastings activations and special culinary experiences as required.
• Any other reasonable duties as assigned by the Executive Chef Director of Food & Beverage or hotel leadership.
• We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to routinely perform various related tasks as needed in the spirit of providing exceptional service.

Qualifications :

The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the position with or without reasonable accommodation.

• Professional degree in Gastronomy Culinary Arts Hospitality Management or a related field preferred.
• Minimum of five years of progressive culinary experience preferably in upscale hotels lifestyle brands fine dining or high-level gastronomic concepts.
• Proven experience in high-level Japanese cuisine is required.
• Strong knowledge of Japanese techniques sushi sashimi robata izakaya Japanese hot kitchen fish and seafood handling rice broths sauces and specialized products.
• Experience leading culinary teams in high-volume operations with high quality standards.
• Ability to maintain consistency quality and speed during high-demand service periods.
• Knowledge of food costs waste control inventory portioning productivity and profitability.
• Strong knowledge of hygiene food safety sanitation standards and applicable local regulations.
• Ability to train motivate evaluate develop and lead team members.
• Positive leadership operational discipline sense of urgency and results-driven mindset.
• Excellent communication organization time management and attention to detail.
• Ability to work in a dynamic fast-paced operation with high service standards.
• Culinary creativity aesthetic sensitivity and understanding of lifestyle gastronomic trends.
• Ability to collaborate effectively with service stewarding purchasing storeroom and hotel leadership teams.
• Availability to work flexible schedules including weekends holidays and extended shifts according to operational needs.
• Knowledge of inventory cost control recipe systems Microsoft Office and hotel operating platforms is desirable.
• Must have excellent communication skills and be able to read write speak and understand English.

Additional Information :

Whats in it for you... 

• The opportunity to join an innovative fast-growing international group thats committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team thats very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Discounts across the entire Ennismore family of brands.

Remote Work :

No

Employment Type :

Full-time