Executive Sous Chef

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

Minimum 2–4 years in a Sous Chef or Senior Chef de Partie role

Strong knowledge of international cuisine, menu planning, and modern cooking techniques

Proven experience in large-scale kitchen operations, banquets, and à la carte service

Solid understanding of food safety, hygiene standards, and HACCP

Strong leadership, team management, and staff training skills

Good knowledge of food cost control, inventory management, and budgeting

Ability to work under pressure in a fast-paced hotel environment

Excellent organizational, time-management, and communication skills

Knowledge of health & safety regulations and kitchen equipment operation

Computer literacy for basic kitchen administration (inventory, reports, scheduling)

Flexibility to work shifts, weekends, and holidays