Executive Sous Chef

• Lead, mentor, and manage the entire kitchen brigade, fostering a culture of teamwork and

excellence.

• Take ownership of menu planning, food design, and innovation to align with guest

preferences and market trends.

• Oversee daily kitchen operations, ensuring efficiency, consistency, and top-tier hygiene

standards.

• Manage banquet and event catering, guaranteeing flawless execution for conferences,

restaurant and special functions in terms of food requirements

• Control costs, monitor stock levels, and drive profitability through effective purchasing

and portion management.

• Collaborate with F&B leadership to design seasonal promotions and signature dining

experiences.

• Represent the kitchen in management meetings and work closely with hotel leadership to

deliver strategic goals.

• Diploma/Degree in Culinary Arts or Hospitality Management.

• 7+ years’ progressive kitchen experience, with at least 3 years in a leadership role within

a 4* or 5* hotel.

• Proven expertise in à la carte, buffet, and mass production.

• Cost control and menu profitability knowhow.

• Creative, inspiring leader with excellent communication, organizational and people

management skills.