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 ensure cleanliness and safety standards.
- Coordinate with the Purchasing and Stores departments for timely availability of ingredients and supplies.
- Support banquet operations, special events, and VIP guest requirements.
- Ensure proper staffing, scheduling, and performance management of kitchen employees.
- Conduct training sessions to improve culinary skills and service standards.
- Handle guest feedback related to food quality and coordinate improvements.
- Prepare operational reports and assist with budget planning.