Executive Sous Chef
Core
Support the Executive Chef in kitchen operations, supervise all kitchen personnel, and maintain high standards of food quality and consistency across restaurants, banquets, and room service.
Role type
Senior IC Executive Sous Chef
Builds
Food and service delivery for luxury hotel outlets and events
Domain
Luxury hospitality / Fine dining
Required skills
Menu development, food costing, inventory management, staff training and mentoring, HACCP compliance, equipment maintenance, budgeting, multi-cuisine knowledge
Preferred skills
Modern cooking techniques, knowledge of culinary trends, ability to work under pressure
Technologies
HACCP, ServSafe
Responsibilities
Supervise and coordinate kitchen personnel activities, maintain food quality and presentation standards, develop new menus and recipes, control food costs and inventory, train and evaluate kitchen staff, manage kitchen equipment maintenance
Seniority
Senior, hands-on IC