Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring high standards of food quality, safety, and guest satisfaction across all outlets.

Key responsibilities

• Assist the Executive Chef with supervising kitchen staff, assigning tasks, and maintaining proper staffing levels.
• Train, coach, and develop kitchen colleagues while monitoring performance and providing feedback.
• Promote teamwork, coordinate with other departments, and ensure timely, efficient service delivery.
• Maintain food quality, presentation, and consistency across menus and outlets.
• Handle guest feedback, special requests, and support banquet or large‑scale food production.
• Ensure compliance with hygiene, safety, and food‑handling standards and keep equipment well‑maintained.
• Control food costs, minimize waste, manage inventory, and support portion‑control and cost consistency.
• Prepare reports, forecasts, and assist with stock control and waste reduction initiatives.
• Supervise kitchen operations in the Executive Chef’s absence and oversee specific sections or outlets as assigned.

Required profile

• Proven experience in a supervisory kitchen role, preferably as a Sous Chef.
• Strong knowledge of food safety, hygiene, and health regulations.
• Ability to train, motivate, and evaluate kitchen staff.
• Excellent organizational skills and attention to detail.
• Capability to manage inventory, control costs, and support reporting.

Required skills

• Food safety and hygiene compliance
• Inventory and stock control
• Food cost management
• Menu execution and consistency