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The Executive Sous Chef is a senior culinary leader responsible for the day-to-day operation of the kitchen, ensuring that all quality, cost, and safety standards are met or exceeded. This role requires a high level of expertise in menu planning, food production, and team management.
Key Responsibilities- Oversee the daily operation of the kitchen, ensuring that all food is prepared to the highest standards.
- Develop and implement daily and seasonal menus that meet the needs of the hotel's guests.
- Manage a team of sous chefs and cooks, providing guidance and support to ensure that they are working efficiently and effectively.
- Conduct daily walk-throughs of the kitchen to ensure that all equipment is in good working order and that food safety standards are being met.
- Collaborate with the Executive Chef to develop and implement new menu ideas and to ensure that all culinary operations are running smoothly.
- Supervise the ordering and inventory of all food and supplies, ensuring that the kitchen is well-stocked and that all products are of the highest quality.
- Develop and implement strategies to reduce food costs and improve kitchen efficiency.
- Ensure that all health and safety standards are being met, and that the kitchen is a safe and healthy environment for all staff.
- Minimum 8 years of experience in a senior culinary role, preferably in a luxury hotel or restaurant.
- Formal culinary training or equivalent combination of education and experience.
- Strong leadership and management skills, with the ability to motivate and inspire a team.
- Excellent communication and interpersonal skills, with the ability to work effectively with colleagues and guests.
- Ability to work in a fast-paced environment and to prioritize tasks effectively.
- Knowledge of food safety and health standards, and the ability to implement and maintain these standards in the kitchen.
