Executive Sous Chef
Core
Oversee kitchen operations, manage staff rosters, ensure food quality and safety compliance, and control costs for events and daily service.
Role type
Senior IC executive sous chef
Builds
Food service for hotel guests and banquet events
Domain
Hospitality / Fine Dining
Required skills
HACCP compliance, staff rostering, food cost control, equipment training, event menu planning, budget management
Preferred skills
Multilingual communication, advanced culinary knowledge
Technologies
Pullman recipe system
Responsibilities
Monitor food presentation and quality against standards, manage casual and agency staff rosters, minimize food wastage, oversee banquet food planning and ordering, train staff on equipment safety, step in to manage kitchen operations in Executive Chef's absence
Seniority
Senior, hands-on IC
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