Our client is seeking an exceptional Executive Sous Chef to join their culinary team at their prestigious 5-star hotel.
The Executive Sous Chef will work closely with the Executive Chef to oversee kitchen operations, ensure the highest standards of food quality and service, and lead a team of culinary professionals.
This role is pivotal in delivering an extraordinary dining experience for our guests.
Key Responsibilities: Kitchen Oversight: Assist the Executive Chef in managing all kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and excellence.
Menu Development: Collaborate in designing and updating menus, incorporating creative and seasonal elements to enhance the dining experience.
Staff Management: Lead, train, and motivate kitchen staff, ensuring effective teamwork, skill development, and adherence to culinary standards.
Quality Control: Maintain high standards of food quality, presentation, and safety.
Conduct regular tastings and quality checks.
Inventory & Ordering: Oversee inventory management, including ordering, stock control, and minimizing waste.
Ensure efficient use of resources.
Health & Safety: Ensure compliance with health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment.
Operational Support: Assist in the development and implementation of kitchen procedures and protocols to enhance operational efficiency and guest satisfaction.
Requirements: Experience: Minimum of 5-7 years of experience in high-end restaurant or hotel kitchens, with at least 2 years in a sous chef or executive sous chef role.
Skills: Strong culinary skills, leadership abilities, and proficiency in various cooking techniques and cuisines.
Excellent organizational and communication skills.
Education: Culinary degree or equivalent qualification is preferred.
Creativity: Ability to innovate and contribute to menu creation and culinary trends.
Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays as required.
