Executive Sous Chef

Job Summary:

Executive Sous Chef

Key Responsibilities:

• Assist the Executive Chef in planning, directing, and managing all kitchen operations.
• Supervise and coordinate activities of all kitchen sections, ensuring smooth daily operations.
• Develop and standardize recipes, portion sizes, and menu presentations.
• Maintain high standards of food quality, taste, and presentation across all outlets.
• Oversee food costing, inventory control, and wastage reduction initiatives.
• Ensure compliance with hygiene, sanitation, and safety standards (HACCP).
• Support in menu planning, food promotions, and seasonal offerings.
• Train, mentor, and develop junior culinary team members.
• Coordinate with the F&B and service teams to ensure guest satisfaction and smooth operations.
• Take charge in the absence of the Executive Chef, ensuring business continuity.

Requirements & Qualifications:

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum 8–10 years of experience in a 4*/5* hotel or fine-dining environment.
• Strong leadership, communication, and organizational skills.
• Expertise in multiple cuisines with emphasis on [insert relevant cuisines: Continental, Indian, Asian, etc.].
• Proven ability to manage food costs and inventory effectively.
• HACCP or food safety certification preferred.

Key Competencies:

• Creativity and passion for culinary excellence.
• Team leadership and people development.
• Attention to detail and quality focus.
• Time management and problem-solving skills.
• Flexibility and adaptability to dynamic operations.