Executive Sous Chef
Core
Supporting the Executive Chef in leading culinary operations across hotel restaurants, in-room dining, and specialty outlets to ensure exceptional food quality, creativity, and operational excellence.
Role type
Senior IC Executive Sous Chef
Builds
Production food service for luxury hotel dining venues
Domain
Luxury hospitality / Fine dining
Required skills
International cuisine expertise, modern culinary techniques, kitchen team leadership, HACCP compliance, cost management, inventory control, menu development
Preferred skills
Michelin-starred experience, innovation in guest experiences, brand alignment with Raffles & Fairmont
Technologies
None stated
Responsibilities
Manage daily kitchen operations and culinary activities, develop innovative menus and signature dishes, lead and mentor culinary teams, maintain food safety and hygiene standards, monitor food costs and inventory, collaborate on food promotions and special events
Seniority
Senior, hands-on IC