Job Description
Job Description
The Executive Sous Chef assists the Executive Chef in managing the overall kitchen operations of the hotel. The role is responsible for maintaining high standards of food quality, presentation, hygiene, cost control, and team performance while ensuring smooth culinary operations across all outlets, banquets, and events.
- supervising daily kitchen operations.
- Ensure consistent food quality, taste, presentation, and portion standards across all hotel outlets.
- Lead, train, and motivate kitchen teams to achieve operational excellence.
- Supervise food preparation, cooking processes, and kitchen workflow.
- Develop new menus, recipes, and seasonal culinary concepts in coordination with the Executive Chef.
- Monitor food costs, wastage, inventory levels, and ensure effective cost control.
- Maintain compliance with HACCP, food safety, hygiene, and sanitation standards.
- Conduct regular kitchen inspections to...