Executive Sous Chef

About the role

The Executive Sous Chef oversees kitchen operations across multiple hotel restaurants, ensuring consistent quality, hygiene, and profitability. This senior position reports to the Executive Chef and collaborates with restaurant and hotel departments.

Key responsibilities

• Coordinate daily kitchen activities for Chinese, Japanese, Fine Dining, All‑Day Dining and Indian outlets, maintaining brand standards.
• Control food cost, wastage, portion sizes and inventory, conducting monthly stocktakes with Cost Control.
• Supervise menu execution, food tasting, plating standards and ensure compliance with HACCP, health, fire and safety regulations.
• Lead, train and evaluate multicultural culinary teams, handling staffing, promotions and performance reviews.
• Collaborate with Front Office, Food & Beverage and Restaurant Operations to guarantee smooth service and guest satisfaction.

Required profile

• 5–7 years culinary experience, including 2–3 years as Sous Chef or senior manager in a 5‑star hotel.
• Proven ability to manage multiple restaurant concepts and large, multicultural teams.
• Strong knowledge of international cuisines, menu planning, recipe development and banquet operations.
• Professional appearance, integrity and a passion for culinary excellence.

Required skills

• HACCP and food safety certification.
• Food cost control and inventory management.
• Menu planning and recipe development.
• Proficiency in English communication.