The Executive Sous Chef serves as the second-in-command of the kitchen and is a vital leader within the culinary team. Reporting directly to the Executive Chef, this role supports all aspects of kitchen operations, including staff supervision, food production, quality assurance, hygiene compliance, and culinary innovation. The Executive Sous Chef is expected to uphold five-star service standards, ensure smooth day-to-day kitchen operations, and assume full responsibility in the absence of the Executive Chef. This position plays a key role in team leadership, staff development, and consistently enhancing the overall guest dining experience.

Key Responsibilities:

• Oversee and supervise all kitchen sections to ensure consistency in food preparation, taste, quality, and presentation in line with hotel standards.

• Support the Executive Chef in planning and executing new menus, seasonal offerings, and special culinary events.

• Lead daily kitchen operations, managing the culinary brigade and ensuring effective task delegation across all sections, including hot kitchen, pastry, and butchery.

• Monitor food costs, portion control, inventory levels, and stock rotation to minimize waste and achieve budget objectives.

• Maintain the highest standards of hygiene and cleanliness in compliance with HACCP and food safety regulations.

• Train, mentor, and develop junior chefs and Chef de Parties, fostering a positive, professional, and high-performing kitchen environment.

• Conduct regular inspections of kitchen areas, equipment, and storage facilities to ensure operational efficiency, safety, and compliance.

• Manage administrative responsibilities such as staff scheduling, requisitions, kitchen reports, and supplier coordination in collaboration with the Executive Chef.

• Oversee kitchen operations during service periods, ensuring timely execution and flawless presentation of dishes and buffet setups.

• Assist in staff performance evaluations, recruitment, and disciplinary actions in line with HR and departmental policies.

• Serve as a role model by maintaining high standards of professionalism, grooming, punctuality, and work ethics within the kitchen team.

• Take full charge of kitchen operations in the absence of the Executive Chef, ensuring seamless service delivery and guest satisfaction.

• Actively contribute to hotel initiatives, including sustainability programs, cost-control measures, and food quality improvement committees.