Executive Sous Chef

An executive sous chef in a hotel is responsible for assisting the executive chef in managing kitchen operations, ensuring high-quality food preparation and presentation. They oversee the kitchen staff, help develop menus, and maintain food safety and sanitation standards. The executive sous chef also plays a key role in inventory management, ordering supplies, and training new kitchen personnel. They contribute to creating innovative dishes and maintaining consistency in food quality, while also stepping in for the executive chef as needed, fostering a collaborative and efficient kitchen environment.

Experience: Extensive experience in a kitchen leadership role, preferably in a hotel or fine dining environment.

Culinary Skills: Strong expertise in various cooking techniques and cuisines.

Leadership Abilities: Proven ability to lead, train, and motivate kitchen staff.

Creativity: Skill in menu development and recipe creation.