Executive Sous Chef
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About the Role
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.
Key Skills for This Role
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Overview
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
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