Executive Sous Chef

Role Overview

This position places you directly beside the executive chef as a key driver of daily kitchen performance. You will take ownership of production flow, team guidance, and quality assurance, ensuring every plate that leaves the pass meets a demanding four- or five-star standard. Your work directly influences guest satisfaction, operational efficiency, and the reputation of the hotel’s dining outlets and event venues.

Key Responsibilities

• Take charge of the kitchen in the executive chef’s absence, directing service periods, delegating tasks, and keeping every station aligned with the day’s plan.
• Inspect all outgoing dishes for taste, visual composition, and portion accuracy, intervening immediately when standards slip.
• Coach and develop junior chefs and line cooks, setting clear expectations, providing on-the-job training, and fostering a collaborative, disciplined kitchen culture.
• Contribute to seasonal menu creation and recipe refinement, balancing culinary creativity with practical preparation timelines and ingredient availability.
• Uphold strict food safety protocols, from proper storage and labeling to temperature control and sanitation routines, ensuring full HACCP compliance at all times.
• Track inventory and purchasing needs, evaluating supplier deliveries and adjusting orders to control food costs while minimising waste.
• Lead the kitchen team through banquet and event service, from advance planning and mise en place to final execution on the event day.
• Audit food preparation methods across all outlets, ensuring identical recipes and presentation formats are followed consistently in every venue.

Requirements & Qualifications

• Diploma in culinary arts, professional cookery, or an equivalent accredited programme; an advanced degree is an advantage.
• Certified HACCP qualification, with demonstrated ability to implement and audit food safety systems in a commercial kitchen.
• At least five years of progressive culinary experience, including a supervisory or sous chef role within a four- or five-star hotel operation.
• Proven track record in menu innovation, with a portfolio or references showing creative dishes that balance flavour, presentation, and cost.
• Strong leadership temperament, comfortable making fast decisions, giving clear direction, and resolving conflicts within a diverse team.
• Excellent organisational and planning skills, capable of managing multiple outlets, banquets, and staffing schedules simultaneously.
• Deep working knowledge of modern kitchen equipment, plating techniques, and current culinary trends in fine dining and banquet service.
• Ability to thrive under pressure, maintaining composure and precision during peak service hours and high-volume events.