EXECUTIVE SOUS CHEF

• Lead Kitchen Operations: Oversee daily kitchen activities, ensuring a smooth workflow, high productivity, and unwavering commitment to food safety and quality.
• Quality Assurance: Maintain strict standards for food preparation, presentation, taste, and hygiene. Regularly inspect all dishes and food storage.
• Team Development: Lead, train, and inspire a diverse kitchen team. Promote a culture of accountability, energy, and teamwork through mentoring and consistent process adherence.
• Collaboration: Work closely with the Executive Chef, F&B Manager, and service teams to ensure seamless alignment between kitchen output and guest expectations.
• Inventory & Stock Management: Oversee ordering, stock control, and proper storage. Optimize stock rotation, minimize waste, and ensure accurate record-keeping.
• Guest Experience: Occasionally engage with guests to enhance their dining experience and quickly address feedback with professionalism.
• Systems & Procedures: Uphold all health, safety, and kitchen operational protocols. Maintain clear, accurate documentation regarding stock usage and wastage.

• Experienced as an Executive Sous Chef or Senior Sous Chef within a high-end kitchen.
• Comprehensive knowledge of kitchen operations, food safety, and inventory control.
• Demonstrated leadership skills in supervising and developing kitchen staff.
• Strong communication and interpersonal abilities.
• Exceptional time management, organizational, and multitasking capabilities—especially under pressure.
• Meticulous attention to detail in food quality and presentation.
• Proficient in ordering procedures and cost control.
• Flexible to work shifts, including weekends and public holidays.

• Be part of an innovative, collaborative, and passionate culinary team.
• Opportunity for career growth in a reputable, high-standard kitchen environment.
• Work in a culture that values excellence, creativity, and continuous learning.

JobPlacements.com