Executive Sous Chef
Role Overview
Assist the Executive Chef in daily operations and take over responsibilities during the Executive Chef's absence.
Support high guest satisfaction through food production, quality, and creative service solutions.
Key Skills for This Role
Full Job Posting
Role overview
Assist the Executive Chef in daily operations and take over responsibilities during the Executive Chef's absence.
Support high guest satisfaction through food production, quality, and creative service solutions.
Key responsibilities
- Manage food production functions and quality improvement with the Executive Chef.
- Design, implement, and oversee special events and food promotions.
- Monitor production standards across kitchens.
- Implement HACCP and maintain hygiene standards in all working areas.
- Maintain knowledge of ingredients, equipment, suppliers, markets, and current trends.
- Monitor local competitors and compare hotel food production operations.
- Monitor and control food costs.
Qualifications and experience
- Professional kitchen apprenticeship or chef training course.
- At least five years of experience in quality establishments.
- Experience across pastry, bakery, butchery, à la carte, banquet, and buffet styles.
- Good English communication skills and proven food preparation, presentation, and preservation knowledge.
Competencies
- Strong managerial, training, and leadership skills; ability to build a team and work with a multicultural workforce.
- Flexible, well organized, detail-oriented, proactive, customer-focused, and hands-on.
- Competencies include business understanding, team building, planning, leading people, diversity, operations management, adaptability, influencing outcomes, and results orientation.
Benefits
- Private health insurance, paid time off, and training and development.
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