Executive Sous Chef

Roles and Responsibility

• Assist the Head Chef in planning and executing menus that meet high standards of quality and presentation.
• Develop and implement new menu ideas and recipes to enhance the dining experience.
• Supervise kitchen staff, providing guidance and training to ensure excellent customer service.
• Maintain high levels of food safety and hygiene standards.
• Collaborate with other departments to ensure seamless service delivery.
• Monitor inventory levels and order supplies as needed.

Job Requirements

• Proven experience as a Chef or Sous Chef in a reputable establishment.
• Strong knowledge of food preparation techniques, ingredients, and cooking methods.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Familiarity with point-of-sale systems and inventory management software.
• Culinary certification or relevant degree is preferred.