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

Qualifications :

• Minimum 24 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

Remote Work :

No

Employment Type :

Full-time