Executive Sous Chef

Key Responsibilities

Support to Executive Chef: Assist the Executive Chef in overseeing daily kitchenoperations and maintaining the highest standards of food quality andpresentation.

Kitchen Management: Supervise and coordinate culinary teams across all outlets, ensuring smoothworkflow and consistency.

Menu & Recipe Development: Contribute to menu planning, recipe testing, andseasonal updates in alignment with culinary standards.

Training & Leadership: Recruit, train, and mentor kitchen employees,fostering a culture of excellence, teamwork, and continuous improvement.

Cost & Inventory Control: Monitor food costs, portion control, purchasing, andstock rotation to maximize efficiency and minimize waste.

Quality & Safety Compliance: Ensure strict adherence to food hygiene, safety, andsanitation standards in all kitchen areas.

Operational Support: Step in as acting Executive Chef when required,ensuring continuity in leadership and kitchen performance.

Απαραίτητα Προσόντα:

• Previous experience as an Executive Sous Chef or Sous Chef in luxuryhotels, resorts, or fine dining establishments.
• Strong leadership and organizational skills with the ability to managelarge teams.
• In-depth knowledge of international cuisines, cooking techniques, andculinary trends.
• Proven financial acumen with cost control and budget managementexperience.
• Culinary degree or equivalent professional training.
• Passion for food innovation and delivering exceptional guestexperiences.

Παροχές:

• Team: Becoming a member of an organization that cares about its people, the environment, and the local communities
• Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement
• Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training