Executive Sous Chef

Job Description

Kitchen Operations & Menu Development: Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors. Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards. Introduce new dishes and seasonal menu updates based on trends and customer preferences. Oversee food preparation, ensuring adherence to recipes and portion control. Maintain food safety and hygiene standards as per local health regulations. Team Management & Leadership: Lead, mentor, and train kitchen staff, ensuring a high-performing team. Supervise food production, coordinating with sous chefs and other kitchen staff. Manage kitchen scheduling, staff allocation, and workload distribution. Conduct performance evaluations and provide constructive feedback to the team. Inventory & Cost Control: Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies. Work closely with the purchasing team to source quality ingredients at the best prices. Implement cost control measures to minimize food wastage and optimize profitability. Maintain proper storage and rotation of ingredients to prevent spoilage. Coordination & Customer Satisfaction: Collaborate with the service team to ensure smooth kitchen-to-table operations. Address guest feedback and make necessary adjustments to enhance the dining experience. Participate in special events, promotions, and catering services as required.