Executive Sous Chef

Qualifications:

• Culinary degree or equivalent professional experience.
• At least 5years of experience as an Executive Sous Chef or in a leadership role.
• Strong knowledge of international and local cuisines.
• Excellent leadership, creativity, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities:

• Oversee all kitchen operations, ensuring consistency in food quality and presentation.
• Develop and update menus based on market trends and guest preferences.
• Manage kitchen staff, including, training, and performance evaluation.
• Ensure compliance with food safety, sanitation, and cost control standards.
• Collaborate with management to optimize food costs and kitchen efficiency.