The Executive Sous Chef is responsible for overseeing the day-to-day operations of the hotel’s culinary department. The role ensures high standards of food preparation and service, compliance with health and safety regulations, cost control, and the ongoing training and development of kitchen staff. The Executive Sous Chef is also responsible for menu development, inventory management, and maintaining the highest culinary standards to enhance the dining experience for guests.
Key Responsibilities includes:
Kitchen Management & Operations
Menu Development & Food Quality
Inventory & Cost Control
Health, Safety & Hygiene
Team Leadership & Development
Guest Interaction & Feedback
Qualifications
• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills
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