Executive Sous Chef

Job Description

• Assist the Executive Chef in managing all kitchen operations
• Oversee food preparation, quality, and presentation across all outlets
• Supervise and train kitchen staff to maintain high culinary standards
• Ensure consistency in recipes, portioning, and food cost control
• Monitor hygiene, sanitation, and food safety standards (HACCP)
• Coordinate with F&B and other departments for smooth operations
• Support menu planning, development, and innovation
• Manage inventory, ordering, and kitchen cost control
• Handle kitchen scheduling and staff performance management