Executive Sous Chef

About the role

We are looking for an experienced Executive Sous Chef to support the Head Chef in managing daily kitchen operations and delivering high‑quality, delicious meals. The role combines menu development, staff leadership, and strict adherence to safety standards in a fast‑paced hospitality environment.

Key responsibilities

• Assist the Head Chef in creating menus and recipes, ensuring creativity and consistency.
• Oversee day‑to‑day kitchen operations, including food preparation, plating, and service flow.
• Train, supervise, and motivate kitchen staff to maintain high standards of food quality and presentation.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor food quality, consistency, and portion control.
• Manage inventory, conduct stock checks, and control food costs.
• Collaborate with the culinary team to develop new dishes and refine existing ones.
• Handle customer inquiries and special dietary requests.

Required profile

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Strong leadership, organizational, and communication abilities.
• Creative and innovative approach to food preparation.
• Knowledge of diverse cooking techniques and cuisines.
• Ability to work effectively under pressure in a fast‑paced environment.
• Degree in Culinary Arts or a related field is preferred.

Required skills

• Menu planning and costing expertise.
• Food safety and sanitation regulation knowledge.
• Inventory management and food cost control.
• Advanced culinary techniques across multiple cuisines.