The Executive Sous Chef oversees all aspects of food production in a luxury hotel, ensuring high-quality service, compliance with health standards, and cost control.
Responsibilities include supervising kitchen operations, training staff, maintaining sanitation, managing food quality and presentation, and assisting in menu development.
They monitor food and labor costs, coordinate with F&B management, respond to guest concerns, and oversee inventory and ordering processes.
The role requires a culinary degree, at least 5 years of experience, supervisory skills, knowledge of health and safety regulations, and strong communication abilities.
Effective multitasking, problem-solving, and maintaining a friendly, service-oriented demeanor are essential. The position involves long hours and physical effort, with a focus on teamwork, guest satisfaction, and operational efficiency.