As Executive Sous Chef, you will support the Executive Chef in leading all culinary operations of the hotel, ensuring exceptional food quality, consistency, and creativity across all outlets and events. You will play a key role during the pre-opening phase, assisting in kitchen setup, menu development, team recruitment, training, and operational readiness.
You will oversee day-to-day kitchen operations, maintain high standards of hygiene and food safety, and work closely with the culinary and operations teams to deliver memorable dining experiences aligned with Avani brand standards.
Key Responsibilities:
Support the Executive Chef in managing all kitchen operations, ensuring food quality, presentation, and consistency meet brand standards.
Assist in menu development, recipe costing, and culinary innovation across restaurants, bars, banquets, and special events.
Lead daily kitchen operations, including food preparation, production planning, and service execution.
Supervise, train, coach, and motivate the culinary team to build a high-performing and engaged kitchen brigade.
Ensure strict compliance with food safety, hygiene, sanitation, and health regulations at all times.
Monitor food costs, portion control, wastage, and inventory to support budget and profitability objectives.
Collaborate with Purchasing and Finance to ensure effective sourcing, stock control, and cost management.
Support pre-opening activities including SOP development, kitchen equipment setup, and trial runs.
Assist in maintaining a safe, organized, and efficient kitchen environment.
Act as Executive Chef in their absence, ensuring continuity of standards and operations.
Minor International
https://careers.smartrecruiters.com/Minorinternational