We are seeking an experienced and highly motivated Executive Sous Chef to support the Executive Chef in leading and managing the culinary operations. The Executive Sous Chef will play a key role in ensuring exceptional food quality, consistent culinary standards, efficient kitchen operations, and outstanding guest experiences.
The successful candidate will demonstrate strong culinary expertise, leadership capabilities, cost-control awareness, and a genuine passion for delivering innovative and high-quality cuisine.
Key Responsibilities
- Serve as the primary operational support to the Executive Chef, assisting in the overall management of kitchen operations.
- Lead and supervise daily culinary activities, ensuring smooth and efficient kitchen performance.
- Develop, test, and implement creative and innovative menus that enhance the guest dining experience while maintaining high-quality standards.
- Prepare and submit menu costing and cost proposals, ensuring appropriate food cost margins and profitability.
- Establish and maintain standardized recipes, portion sizes, plating, and food presentation standards across all outlets.
- Monitor food quality, consistency, taste, presentation, and adherence to established culinary standards.
- Ensure all food preparation, storage, handling, and hygiene practices comply with local regulations, HACCP standards, and company policies.
- Evaluate the quality of food products and provide recommendations regarding bulk purchasing and supplier selections.
- Monitor inventory levels, food consumption, and kitchen supplies to ensure adequate availability and minimize operational disruptions.
- Implement effective measures to reduce food waste, spoilage, and unnecessary costs, particularly for slow-moving and perishable products.
- Collaborate with the Executive Chef and relevant departments on menu planning, promotions, special events, banquets, and seasonal offerings.
- Recruit, train, coach, and develop kitchen team members to ensure a high-performing and professional culinary team.
- Conduct regular performance follow-ups and provide constructive feedback to kitchen staff.
- Ensure proper staffing levels, scheduling, productivity, and effective allocation of culinary resources.
- Maintain a clean, organized, safe, and professional kitchen environment at all times.
- Support the Executive Chef in achieving food quality, guest satisfaction, operational efficiency, and financial targets.
- Stay updated on current culinary trends, techniques, products, and presentation standards.
Requirements & Qualifications
- Minimum 2–5 years of experience as an Executive Sous Chef, Sous Chef, or in a similar senior culinary leadership position.
- Culinary degree, diploma, or equivalent professional culinary experience.
- Proven experience in high-volume hospitality, hotel, restaurant, or multi-outlet operations.
- Strong knowledge of international cuisines, culinary techniques, menu development, and food presentation.
- Demonstrated ability to manage food costs, inventory, purchasing, and kitchen budgets.
- Strong leadership and team-management skills with the ability to train, motivate, and develop culinary teams.
- Excellent organizational and time-management skills, with the ability to manage multiple priorities in a fast-paced environment.
- Strong interpersonal and communication skills.
- High attention to detail and a strong commitment to quality, consistency, hygiene, and food safety.
- Creative mindset with a genuine passion for culinary innovation and food design.
- Strong problem-solving and decision-making abilities.
- Ability to work effectively under pressure and maintain high standards during peak operations.
- Professional, collaborative, and results-oriented approach.
