Communication Skills, Cook Dishes, Cost Control, Food Production, Food Quality, Food Safety, Inventory Management, Leadership, Menu Development, Menu Management, Organizational Skills, Procurement Management, Restaurant, Sanitation
Seeking a talented Executive Sous Chef to lead daily restaurant and banquet kitchen operations in a high-volume, upscale hotel setting.
- Supervise food production, ensure quality, and support menu development across all culinary outlets.
- Train, motivate, and develop kitchen staff while maintaining safety, sanitation, and cost control standards.
- Oversee inventory, purchasing, and cost management to optimize food quality and efficiency.
- Collaborate with management and event teams to ensure seamless service and exceptional guest experiences.
- Require 4+ years of culinary experience, including supervisory roles, with strong leadership, organizational, and communication skills.
- Proficiency in food safety, menu planning, and inventory control required; flexibility to work evenings, weekends, and holidays.
Ideal for passionate culinary leaders seeking growth in a dynamic, waterfront hotel environment with competitive benefits.