Executive Sous Chef
Key Skills for This Role
Full Job Posting
Culinary operations
- Assist the Executive Chef in planning and directing culinary operations.
- Supervise food preparation and ensure consistent quality, presentation, and taste.
- Oversee menu development featuring seasonal and locally sourced ingredients.
- Ensure compliance with HACCP and other food-safety regulations.
- Monitor and control food costs, waste, and inventory.
Leadership and guest experience
- Lead, train, and mentor a multicultural team of chefs and kitchen staff; foster morale and teamwork.
- Conduct performance evaluations and provide feedback for improvement; recruit, onboard, and develop culinary talent.
- Coordinate with Food & Beverage, Events, and other departments to align offerings with guest expectations.
- Engage with guests and support special events, VIP requests, and culinary promotions.
Financial and administrative duties
- Assist with budgeting, forecasting, and cost control.
- Maintain records of kitchen expenses, purchases, and inventory.
- Ensure kitchen equipment and facilities are maintained and operational.
Qualifications
- 5–7 years of experience in a luxury hotel or fine-dining environment.
- Proven leadership experience in a high-volume, high-end kitchen.
- Strong knowledge of international cuisine, food trends, and modern culinary techniques.
- HACCP certification or equivalent food-safety training.
- Excellent communication, organizational, and leadership skills.
- Ability to work under pressure and adapt to a fast-paced environment.
About Raffles and Accor
The employer describes opportunities for growth and learning within an Accor hospitality brand.
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