Executive Sous Chef

Job Summary

Culinary Operations

• Assist the Executive Chef in planning, organizing, and overseeing daily kitchen operations.
• Ensure all food is prepared and presented according to company standards, recipes, and client requirements.
• Supervise large-scale food production for industrial, corporate, healthcare, education, and remote-site catering operations.
• Monitor food quality, portion control, and presentation standards.
• Ensure timely preparation and delivery of meals across multiple locations.

Team Leadership

• Supervise Sous Chefs, Chef de Parties, Cooks, and Kitchen Assistants.
• Conduct training and mentoring programs to improve culinary skills and productivity.
• Prepare staff schedules and allocate resources effectively.
• Maintain discipline, teamwork, and high-performance standards within the kitchen.

Menu Planning & Development

• Collaborate with the Executive Chef to develop diverse and nutritious menus.
• Introduce innovative recipes and seasonal menu enhancements.
• Ensure menus meet client expectations, dietary requirements, and budget targets.
• Support special events, VIP functions, and themed catering activities.

Food Safety & Quality Assurance

• Ensure full compliance with HACCP, ISO 22000, food safety regulations, and company policies.
• Monitor hygiene standards and sanitation practices throughout food preparation and storage areas.
• Conduct regular quality checks and corrective actions when necessary.
• Maintain accurate food safety and temperature records.

Cost Control & Inventory Management

• Control food costs, wastage, and kitchen expenditures.
• Monitor stock levels and coordinate with procurement and stores departments.
• Conduct inventory checks and ensure proper stock rotation (FIFO).
• Assist in budgeting and forecasting for kitchen operations.

Client & Operational Support

• Liaise with Operations Managers and clients to ensure service excellence.
• Address client feedback and implement improvement measures.
• Support mobilization of new catering projects and operational expansions.
• Ensure smooth coordination between kitchen, logistics, and service teams.

Qualifications

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Professional culinary certifications are preferred.
• HACCP and Food Safety Certification preferred.

Experience Requirements

• Minimum
• 8–12 years of culinary experience
• , with at least
• 3–5 years in a senior supervisory role
• .
• Proven experience in
• large-scale catering, industrial catering, camp catering, healthcare catering, or hospitality operations
• .
• Experience managing high-volume food production for 1,000+ meals per day is preferred.
• GCC/Middle East catering experience is highly desirable.

Skills & Competencies

• Strong leadership and people management skills.
• Expertise in large-scale food production and menu planning.
• Sound knowledge of HACCP, food safety, and quality standards.
• Strong budgeting, cost control, and inventory management skills.
• Ability to work under pressure and meet tight deadlines.
• Excellent communication and organizational skills.
• Proficiency in Microsoft Office and catering management systems.