Executive Sous chef

Job Summary

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations of the hotel. The role is responsible for maintaining high food quality and presentation standards, managing kitchen teams, controlling food costs, ensuring food safety and hygiene, and delivering an exceptional guest dining experience.

Key Responsibilities

• Assist the Executive Chef in managing all kitchen operations across the hotel.
• Supervise, motivate, and develop culinary team members.
• Ensure consistent food quality, taste, presentation, and portion control.
• Plan and coordinate daily kitchen operations, production, and service.
• Monitor food preparation and ensure compliance with approved recipes and standards.
• Assist with menu planning, menu development, and seasonal promotions.
• Control food costs, waste, portion sizes, and inventory levels.
• Conduct regular stock checks and ensure proper storage and rotation of food products.
• Ensure compliance with HACCP, food safety, hygiene, and health regulations.
• Maintain high standards of cleanliness and organization throughout all kitchen areas.
• Coordinate closely with the Executive Chef, F&B team, and other hotel departments.
• Assist in recruiting, training, scheduling, and performance management of culinary staff.
• Monitor kitchen equipment and report maintenance or replacement requirements.
• Support banquet, buffet, restaurant, room service, and special event operations as required.
• Assist with budgeting, forecasting, and cost-control initiatives.
• Ensure the kitchen operates efficiently during peak periods and high-occupancy dates.
• Step in for the Executive Chef and assume overall kitchen responsibility when required.

Requirements

• Culinary degree, diploma, or relevant professional qualification.
• Minimum 5–7 years of culinary experience, preferably within a 4- or 5-star hotel or luxury hospitality environment.
• Previous experience as a Sous Chef or Executive Sous Chef is highly preferred.
• Strong knowledge of international cuisine, kitchen operations, and food safety standards.
• Proven experience managing and developing large culinary teams.
• Strong food cost, inventory, and kitchen cost-control knowledge.
• Excellent leadership, organization, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced hotel environment.
• Flexibility to work shifts, weekends, and holidays when required.
• HACCP / food safety certification is an advantage.
• Excellent knowledge of English; additional languages are an advantage.