Executive Sous Chef

About the role

We are looking for a passionate Executive Sous Chef to support our Executive Chef in daily kitchen operations and to lead the team during the Executive Chef’s absence. The role focuses on delivering exceptional guest experiences through high‑quality food production, creative menu development, and strict adherence to hygiene standards.

Key responsibilities

• Assist the Executive Chef in managing all aspects of food production, quality improvement, and cost control.
• Design, implement, and oversee special events and food promotions.
• Monitor production standards to ensure the highest level of quality across all kitchen stations.
• Ensure HACCP and municipal hygiene standards are consistently applied.
• Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, and market trends.
• Analyse competitor operations and benchmark against hotel food production.
• Control and report on the hotel’s food cost.

Required profile

• Professional kitchen apprenticeship or chef training course.
• Minimum five years of experience in quality establishments covering pastry, bakery, butchery, à la carte, banquet and buffet service.
• Strong English communication skills.
• Proven expertise in food preparation, presentation, and preservation.

Required skills

• HACCP implementation
• Food cost control