The Executive Sous Chef is responsible for overseeing the culinary operations of the hotel's multiple food and beverage outlets. This role requires a strong culinary background, exceptional leadership skills, and a passion for creating exceptional dining experiences. The Executive Sous Chef will work closely with the Executive Chef to ensure the highest standards of food quality, presentation, and service.

Responsibilities

• Culinary Operations:
• Oversees the day-to-day operations of all culinary outlets, including menu planning, recipe development, and food costing.
• Ensures consistency in food quality, presentation, and taste across all outlets.
• Manages inventory control, food ordering, and waste reduction initiatives.
• Conducts regular inspections of kitchen facilities and equipment to maintain high standards of cleanliness and safety.
• Team Leadership:
• Recruits, hires, trains, and develops a highly skilled culinary team.
• Motivates and inspires the team to achieve excellence.
• Provides ongoing training and development opportunities for the team.
• Manages team performance, including scheduling, performance reviews, and disciplinary actions.
• Financial Management:
• Monitors and controls food and labor costs to ensure profitability.
• Develops and implements cost-saving strategies.
• Prepares accurate and timely financial reports.
• Guest Satisfaction:
• Ensures guest satisfaction by delivering exceptional dining experiences.
• Responds to guest feedback and resolves any issues promptly.
• Collaborates with the front office and banquet teams to ensure seamless service.

Qualifications

• Proven experience as an Executive Sous Chef or Sous Chef in a high-volume, upscale hotel or restaurant.
• Strong culinary skills and a deep understanding of various cuisines.
• Excellent leadership and management skills.
• Strong organizational and time management skills.
• Ability to work under pressure and meet deadlines.
• Strong attention to detail and a commitment to quality.
• Excellent communication skills, both verbal and written.
• Food Safety Certification required.
• Culinary degree or equivalent experience preferred.