Executive Sous Chef

Executive Sous Chef – Key Responsibilities

• Support the Executive Chef in the overall management of all kitchen operations, ensuring the highest culinary and service standards are consistently achieved.
• Lead daily kitchen operations in the absence of the Executive Chef, ensuring compliance with all Food & Beverage policies, brand standards, and HACCP regulations.
• Supervise and coordinate all kitchen brigades, maintaining high levels of productivity, teamwork, discipline, and motivation.
• Plan, organize, and monitor food production to meet operational demands while controlling food cost, waste, and labor expenses.
• Ensure consistent quality, presentation, and taste of all menu items across all outlets, banquets, and special events.
• Assist in menu development, recipe standardization, costing, and implementation in collaboration with the Executive Chef and senior management.
• Monitor purchasing, receiving, storage, inventory, and stock rotation to maintain quality and minimize losses.
• Conduct regular quality inspections of raw and finished products to ensure compliance with company standards.
• Train, mentor, coach, and develop culinary team members while supporting succession planning and performance management.
• Maintain strict compliance with food safety, sanitation, health, and safety regulations.
• Handle guest feedback professionally and implement corrective actions to enhance guest satisfaction.
• Coordinate with Front Office, F&B Service, Banqueting, and other departments to ensure smooth daily operations.
• Manage scheduling, staffing, and labor planning according to business levels using labor management systems.
• Assist in budgeting, forecasting, and achieving departmental financial objectives.
• Ensure all kitchen equipment is maintained and operational, reporting maintenance issues promptly.
• Lead by example, fostering a culture of excellence, accountability, professionalism, and continuous improvement.

Candidate Profile

• Minimum 5 years of culinary experience, including at least 2–3 years as Executive Sous Chef or Sous Chef in a luxury 5-star hotel or international hospitality brand.
• Strong background in multi-cuisine operations, banqueting, à la carte, buffet, and high-volume food production.
• HACCP Certified with advanced knowledge of food safety and sanitation standards.
• Proven leadership and people management skills with the ability to motivate and develop large culinary teams.
• Experience in menu engineering, recipe development, food costing, inventory control, and budget management.
• Strong understanding of purchasing, receiving, and kitchen financial performance indicators.
• Excellent organizational, communication, and problem-solving skills.
• Advanced English communication skills; additional languages are an advantage.
• Proficient in MS Office and hospitality management systems.
• Ability to perform effectively under pressure in a fast-paced luxury hospitality environment.
• Demonstrates professionalism, attention to detail, creativity, and a strong commitment to delivering exceptional guest experiences