Summary
the executive sous chef is a key leadership role within the culinary team, responsible for assisting the executive chef in overseeing all kitchen operations, ensuring high-quality food production, and maintaining efficient kitchen workflow.
this role involves supervising kitchen staff, managing food costs, ensuring food safety compliance, and contributing to menu development.
the executive sous chef plays a crucial role in maintaining the hotel's culinary reputation and delivering an exceptional dining experience to guests.
*key responsibilities*:
*operational leadership*:
- assist the *executive chef* in overseeing daily kitchen operations, ensuring smooth service across all outlets (restaurants, banquet, in-room dining, etc.).
- supervise and coordinate the work of all kitchen staff to ensure efficiency and consistency in food preparation.
- ensure that all food production meets the hotel's standards for quality, presentation, and taste.
*menu development & food quality*:
- collaborate with the executive chef to design innovative menus that align with seasonal ingredients and customer preferences.
- ensure proper portioning, plating, and presentation of dishes.
- regularly taste-test food and provide feedback to maintain consistency and quality.
*staff management & training*:
- train, mentor, and develop kitchen staff, fostering a culture of teamwork and excellence.
- assist in recruitment, onboarding, and performance management of kitchen employees.
- conduct regular team briefings, training sessions, and workshops to enhance culinary skills.
*financial & cost control*:
- assist in managing kitchen budgets, controlling food costs, and minimizing waste.
- monitor inventory levels, ensuring proper stock rotation and efficient ordering of ingredients.
- work with the purchasing department to source high-quality ingredients at optimal costs.
*health, safety & hygiene compliance*:
- ensure compliance with all food safety and hygiene regulations (haccp, local health codes).
- maintain a clean, organized, and sanitary kitchen environment at all times.
- implement and enforce safety protocols to prevent accidents and food contamination.
*qualifications*:
- proven experience as an executive sous chef or senior sous chef in a luxury hotel, fine dining restaurant, or high-volume kitchen.
- strong leadership, communication, and team management skills.
- in-depth knowledge of international cuisine, modern culinary trends, and food presentation techniques.
- excellent understanding of kitchen operations, including cost control, inventory management, and food safety regulations.
- ability to work in a fast-paced environment while maintaining high standards.
- creativity and innovation in menu planning and dish development.
- proficiency in kitchen software and inventory management tools is a plus
- diploma/degree in culinary arts or hospitality management.
- advanced english level (c1)