Executive Sous Chef

Find Your Shangri-La in Shangri-La

Executive Sous Chef

Key Responsibilities

• Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining.
• Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
• Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
• Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
• Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
• Manage inventory and food costing to maximize profitability while minimizing waste.
• Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
• Ensuring adequate resources are available according to business needs
• Maintain good communication and work relationships in all hotel areas
• Manage staff performance issues in compliance with company policies and procedures
• Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
• Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
• Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards.

About You

• Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.
• Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e.., Western, Arabic, and Asian cuisines).
• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Strong knowledge of food quality standards, cost control, and kitchen operations.
• Certified in food safety/hygiene (HACCP preferred).
• Proven leadership skills with the ability to train and motivate teams.
• Creative mindset with experience in menu development and innovation.
• Strong focus on guest experience and service excellence.
• Ability to work in a fast-paced, high-pressure environment.
• High quality awareness, hands-on mentality, and a strong sense of hospitality.
• Experience with sustainable and eco-friendly kitchen practices is a plus.

Why Join Us

• A workplace that values your passion and supports self-realization and personal growth.
• Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
• Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
• Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
• We are an equal opportunity employer.
• Applications from all qualified candidates are welcomed.
• All information provided by applicants will be treated in and used only for recruitment purposes.
• We appreciate your interest in joining us.
• Please note that only successful candidates will be contacted.