Executive Sous Chef
Core
Support the Executive Chef in managing daily kitchen and stewarding operations, including cost monitoring, menu costing, and team development.
Role type
Senior IC Executive Sous Chef
Builds
High-volume banquet and all-day dining operations for a 4-star resort
Domain
Hospitality / Banquet Operations / Hotel Management
Required skills
Banquet operations management, food cost control, HACCP compliance, team recruitment and training, menu development, stock control, budget management, health and safety regulation adherence
Preferred skills
Chinese banquet cuisine expertise, large-volume hotel or resort operations experience, 4-star hotel background
Technologies
None stated
Responsibilities
Monitor food costs, operating expenses, payroll, and departmental budgets; Ensure all menus are accurately costed and supported by standardized recipes; Maintain compliance with HACCP standards and local health and safety regulations; Recruit, train, coach, and develop kitchen and stewarding team members; Oversee food quality, stock control, purchasing, and storage procedures; Lead departmental briefings, performance evaluations, and training initiatives; Collaborate with Food & Beverage Operations on seasonal promotions and menu developments
Seniority
Senior, hands-on IC