Executive Sous Chef Luxury Hotel KAFD
Skills
About This Role
Job Scope
- Oversee daily production, mise en place, and service execution for Main Kitchen and Banquet operations.
- Ensure all menus, event requirements, and service timelines are delivered according to luxury standards.
- Coordinate closely with Banquet Operations, Events, and Stewarding to guarantee smooth service flow.
- Lead tastings, menu engineering, seasonal updates, and new concept development.
Quality, Standards & HACCP
- Maintain strict compliance with food safety, hygiene, and HACCP procedures across all culinary areas.
- Conduct regular kitchen inspections, corrective actions, and performance audits.
- Ensure recipe accuracy, portion control, and consistency at all service periods.
People Leadership
- Lead, coach, and mentor Sous Chefs, CDPs, and culinary teams to ensure high performance and succession planning.
- Participate in recruitment, performance reviews, training plans, and daily briefings.
- Foster a positive culture of teamwork, discipline, and professional growth.
Financial & Administrative
- Support cost control through waste management, yield optimisation, and proper procurement planning.
- Assist in forecasting, budgeting, menu costings, and labour management.
- Monitor inventory, stock rotation (FIFO), and equipment maintenance across all kitchens.
Events & Banqueting
- Plan, organise, and execute all banquet functions from VIP events to large-scale conferences ensuring impeccable quality and timing.
- Work closely with the Executive Chef and events teams on BEO reviews, logistics, and culinary production strategies.
• Brand & Guest Experience
- Uphold all brand standards, culinary identity, and luxury guest expectations.
- Handle guest feedback professionally and implement continuous improvement measures.
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