Executive Sous Chef

Job Summary

We are seeking an experienced and hands-on Executive Sous Chef to support culinary operations by overseeing kitchen activities, maintaining food quality, managing costs, and leading kitchen staff in a high-volume restaurant environment.

Responsibilities

• Oversee daily kitchen operations to ensure efficient and smooth food production alongside the Executive Chef
• Lead and coordinate kitchen staff deployment and workflow to optimize productivity
• Plan and monitor daily food preparation and production schedules to meet service demands
• Ensure consistent food quality, taste, portioning, and presentation by adhering to established recipes and standards
• Support menu planning, recipe development, testing, and standardization to enhance offerings
• Monitor and control food costs, portion sizes, wastage, and overall kitchen productivity to maximize profitability
• Manage inventory levels, stock rotation, purchasing, and supplier coordination to maintain supply chain efficiency
• Establish and maintain kitchen procedures and operational standards for consistent performance
• Train, coach, and develop chefs, cooks, and kitchen support staff to build a skilled culinary team
• Monitor compliance with food safety, hygiene, sanitation, and HACCP standards to ensure regulatory adherence
• Conduct regular inspections of food preparation, storage, equipment, and kitchen cleanliness to uphold quality
• Collaborate with front-of-house and restaurant management teams to ensure seamless service delivery
• Assist in manpower scheduling, work allocation, and performance monitoring of kitchen personnel to optimize resources
• Identify and implement improvements in kitchen workflow, efficiency, food quality, and cost control
• Support the rollout of new dishes, seasonal menus, and culinary initiatives to keep offerings fresh and competitive
• Ensure kitchen operations comply with company policies and applicable food safety regulations
• Perform additional culinary and kitchen operational duties as assigned by management

Required competencies and certifications

• Minimum 8 years of professional experience in culinary, restaurant, catering, or food and beverage operations
• Proven experience as a Sous Chef, Kitchen Head, Senior Chef, or equivalent senior culinary role
• Demonstrated ability to supervise and lead kitchen teams effectively
• Strong knowledge of commercial kitchen operations, food preparation, and menu execution
• Experience managing food costs, inventory, stock rotation, and reducing wastage
• Knowledge of food safety, hygiene, sanitation, and HACCP practices
• Experience in recipe standardization and maintaining consistent food quality
• Ability to perform effectively in fast-paced, high-volume restaurant environments
• Strong leadership, communication, organizational, and problem-solving skills
• Capability to train and develop junior culinary personnel
• Food Safety certification or relevant food hygiene certification is advantageous

Preferred competencies and qualifications

• Extensive experience in multi-cuisine restaurant operations, high-volume kitchens, central kitchen production, food cost management, and culinary team leadership
• Relevant qualifications in Culinary Arts, Hospitality, Hotel and Restaurant Services, or related fields are advantageous