Executive Sous Chef

Oversee daily kitchen operations across all venues, ensuring cost-effective and efficient service delivery within budget.

Optimize resource usage and equipment capacity to meet high-volume demands.

Lead the development of monthly and seasonal menus in partnership with venue managers, tailored to employees preferences and operational goals.

Maintain rigorous standards for food quality, taste, and presentation across all outlets.

Set and monitor food quality benchmarks to ensure consistency and excellence.

Uphold strict hygiene and sanitation protocols across all kitchen areas and equipment.

Drive continuous improvement in health and safety practices, ensuring full regulatory compliance.

Supervise and mentor kitchen employees, fostering a culture of accountability and culinary excellence.

Manage kitchen administration, including inventory, procurement, and reporting.

Prepare and present operational reports to senior management, highlighting performance, challenges, and opportunities.

Support cross-functional initiatives and accept additional responsibilities as assigned by the Executive Chef.

Address guests requests and handle complaints promptly and to their satisfaction.

Provide feedback on guests recommendations and share their ideas with employees and management.

Provide supervision, direction, and leadership to kitchen employees to achieve department goals.

Test and correct any deviations from kitchen procedures swiftly through on-the-job training.

Assess food quality standards and arrange training sessions and refresher courses in coordination with the F&B Trainer.

Promote a work environment where employees feel valued, appreciated, involved, equal, and safe.

Monitor industry and market trends and propose adjustments to menus, pricing, and employees wages accordingly.

Suggest creative ideas to enhance the kitchen s image and offering.