Executive Sous Chef
Core
Oversee day-to-day culinary operations, develop innovative menus, manage food costs and inventory, and lead the culinary team to ensure exceptional dining experiences for guests.
Role type
Senior IC executive sous chef
Builds
Culinary operations, innovative menus, and high-quality dining experiences for hotel guests
Domain
Luxury hospitality / Fine dining
Required skills
International cuisine expertise, menu planning, food cost management, inventory control, HACCP compliance, team leadership and mentoring, operational efficiency
Preferred skills
Culinary degree or diploma, experience in luxury hotels or fine dining, cultural awareness, adaptability
Technologies
HACCP standards, inventory management systems
Responsibilities
Manage daily kitchen operations and ensure food quality consistency; Develop and introduce creative dishes reflecting seasonal trends and brand standards; Control food costs, inventory, and portioning to maximize profitability; Lead, train, and mentor the culinary team; Ensure strict compliance with food safety and sanitation standards; Respond to guest feedback to enhance culinary experiences
Seniority
Senior, hands-on IC