Executive Sous Chef

Company Description

Job Description

• Assist the Executive Chef in managing all kitchen operations and act in their absence
• Supervise food preparation and cooking for restaurants, banquets, room service, and events
• Ensure consistent food quality, presentation, and taste standards
• Train, supervise, and motivate kitchen staff at all levels
• Plan duty rosters, assign tasks, and monitor staff performance
• Enforce hygiene, sanitation, and food safety standards (HACCP)
• Control food costs through portion control, waste management, and inventory monitoring
• Oversee purchasing, receiving, storage, and stock rotation (FIFO)
• Assist in menu planning, recipe development, and food tastings
• Ensure compliance with hotel policies, SOPs, and brand standards
• Maintain kitchen cleanliness, safety, and proper equipment use
• Coordinate with service, banquets, and other hotel departments
• Handle guest feedback and resolve kitchen-related issues
• Maintain kitchen records, reports, and temperature logs
• Support staff recruitment, training, and performance evaluations

Qualifications

• Minimum 2–4 years in a Sous Chef or Senior Chef de Partie role
• Strong knowledge of international cuisine, menu planning, and modern cooking techniques
• Proven experience in large-scale kitchen operations, banquets, and à la carte service
• Solid understanding of food safety, hygiene standards, and HACCP
• Strong leadership, team management, and staff training skills
• Good knowledge of food cost control, inventory management, and budgeting
• Ability to work under pressure in a fast-paced hotel environment
• Excellent organizational, time-management, and communication skills
• Knowledge of health & safety regulations and kitchen equipment operation
• Computer literacy for basic kitchen administration (inventory, reports, scheduling)
• Flexibility to work shifts, weekends, and holidays