As an Executive Sous Chef, you will play a pivotal role in supporting the Executive Chef in overseeing kitchen operations and maintaining culinary excellence. Your responsibilities include supervising the kitchen team, assisting in menu development, and ensuring the highest standards of food quality and presentation.

Key Job Responsibilities:

• Assist the Executive Chef in leading and managing the culinary team.
• Collaborate with the Executive Chef in menu planning and development.
• Ensure strict adherence to food safety, sanitation, and hygiene standards.
• Assist in managing kitchen budgets, food costs, and inventory control.
• Maintain culinary policies, procedures, and quality standards.
• Promote a culture of excellence in culinary techniques and craftsmanship.
• Train and develop the kitchen team, fostering continuous improvement.
• Participate in maintaining a clean, organized, and efficient kitchen.
• Support the Executive Chef in kitchen operations during service hours.
• Assist in adapting recipes to meet dietary and cultural preferences.
• Stay updated on culinary trends, techniques, and emerging ingredients.
• Contribute to special culinary events, promotions, and guest interactions.
• Collaborate with other departments to meet banquet and event culinary needs.
• Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.
• Adhere to the company’s environmental, health, and safety procedures and policies.