Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in managing all kitchen operations of a luxury hotel. This role ensures the highest standards of food quality, hygiene, consistency, and guest satisfaction while leading a large culinary team.

Key responsibilities

• Assist the Executive Chef in overall kitchen management and daily operations.
• Supervise Sous Chefs, Chef de Parties, and other kitchen staff.
• Maintain consistent food preparation and presentation according to hotel standards.
• Monitor food quality, portion control, and service efficiency.
• Ensure hygiene, sanitation, and food‑safety compliance (HACCP and local regulations).
• Support menu planning, recipe development, and seasonal updates.
• Manage food costs, inventory, purchasing, and stock control to minimize waste.
• Train, mentor, and develop kitchen team members.
• Coordinate with Food & Beverage, Banquets, and other departments for events and peak periods.
• Act on guest feedback and drive continuous improvement.
• Take full responsibility for kitchen operations in the Executive Chef’s absence.

Required profile

• Diploma or degree in Culinary Arts, Hotel Management, or related field.
• 8–10 years of culinary experience, including 3–5 years in a senior supervisory role within a luxury or 5‑star hotel.
• Strong knowledge of international cuisines, kitchen operations, food safety, and cost control.
• Experience managing large kitchen brigades and banquet operations is preferred.

Required skills

• HACCP and food‑safety compliance
• Cost control and inventory management
• Menu planning and recipe development
• Banquet operations
• Knowledge of international cuisines