Executive Sous Chef

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotels food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus maintain high culinary standards and deliver memorable dining experiences. They are responsible for supervising the kitchen staff monitoring food quality managing inventory and ensuring efficient operations. By providing leadership creativity and attention to detail the Executive Sous Chef contributes to the hotels reputation for culinary excellence and guest satisfaction in their designated outlet.

Qualifications :

1. Culinary Education: A degree or diploma in Culinary Arts Hospitality Management or a related field. Formal culinary education provides a solid foundation in culinary techniques food safety and kitchen management.
2. Culinary Experience: Candidates should have extensive culinary experience including a minimum of 57 years in progressively responsible culinary roles preferably in a luxury hotel or highend restaurant environment. Previous experience as a Executive Sous Chef or in a similar leadership position is highly desirable.
3. Culinary Expertise: Indepth knowledge and proficiency in a variety of culinary techniques cuisines and cooking styles are required. Candidates should demonstrate creativity innovation and the ability to create and execute highquality visually appealing dishes.
4. Menu Planning and Development: Experience in menu planning menu engineering and the ability to create menus that align with the outlets concept target market and brand standards is important. Demonstrated creativity in developing seasonal menus and incorporating local sustainable and artisanal ingredients is advantageous.
5. Leadership and Team Management: Strong leadership skills and the ability to lead motivate and develop a team of culinary professionals are essential. Candidates should have experience in managing and supervising kitchen staff delegating tasks and fostering a positive work environment.
6. Operational Skills: Proven expertise in managing kitchen operations including food production inventory control and cost management is crucial. Candidates should have a solid understanding of kitchen workflows time management and efficient production methods to meet service demands.
7. Quality Control and Food Safety: A strong commitment to maintaining high standards of food quality taste and presentation is required. Candidates should have experience in implementing and enforcing strict food safety and sanitation practices ensuring compliance with local regulations and internal policies.
8. Menu Costing and Budget Management: Proficiency in menu costing portion control and budget management is important. Candidates should have experience in analyzing food costs implementing costsaving measures and maximizing profitability without compromising quality.
9. Communication and Collaboration: Excellent communication skills are necessary for effective coordination with the F&B management team service staff and other departments. The ability to collaborate delegate tasks and maintain open and clear communication channels is vital for seamless operations.
10. Multicultural Awareness: International hotel chains cater to a diverse clientele requiring an understanding of multicultural culinary preferences and dietary restrictions. Candidates with exposure to international cuisines and experience in adapting menus for diverse guests are advantageous.
11. Certifications: Possession of relevant certifications such as ServSafe or equivalent food safety certifications is preferred. Additional certifications or training in areas like allergen awareness nutrition or sustainability practices are beneficial.

Remote Work :

No

Employment Type :

Fulltime