JOB SUMMARY:

The Executive Sous Chef plays a pivotal role in the culinary leadership team, acting as the second-in-command in the kitchen. This position requires a highly skilled, passionate, and organized culinary professional responsible for assisting the Executive Chef in overseeing all kitchen operations, maintaining the highest standards of food quality, safety, and cleanliness, and inspiring a cohesive and efficient culinary team. The Executive Sous Chef ensures that all kitchen activities align with the restaurant’s vision, standards, and goals while fostering an environment of continuous improvement and culinary excellence.

QUALIFICATIONS:

· Proven experience as a Sous Chef or in a similar senior culinary role, preferably within a high-volume or upscale establishment.
· Extensive culinary knowledge, including international cuisines, food presentation, and cooking techniques.
· Formal culinary training or culinary degree from a recognized institution preferred.
· Strong leadership skills with the ability to inspire and motivate a team.
· Excellent organizational and multitasking skills, with the ability to prioritize tasks efficiently.
· Knowledge of food safety, sanitation, and hygiene standards (e.g., HACCP).
· Budgeting, cost control, and inventory management experience.
· Creative mindset with a passion for innovation and culinary excellence.
· Exceptional communication and interpersonal skills.
· Ability to work under pressure in a fast-paced environment.

· Operational Leadership:
Assist the Executive Chef in managing daily kitchen operations, including supervising food preparation, cooking, plating, and presentation to ensure consistency and quality. Step in to oversee kitchen activities in the absence of the Executive Chef.
· Menu Development & Innovation:
Collaborate with the Executive Chef to design, test, and refine menus that reflect current trends, customer preferences, and restaurant concept. Provide input on seasonal changes and special menus.
· Staff Management & Development:
Recruit, hire, train, and mentor kitchen staff, including sous chefs, line cooks, and prep cooks. Conduct regular performance evaluations and provide constructive feedback to promote staff growth and improve team performance.
· Quality Control:
Monitor food quality, presentation, and portion control across all stations. Establish and enforce standards to ensure every dish meets the restaurant’s quality benchmarks.
· Health, Safety & Sanitation:
Maintain strict adherence to local health and safety regulations, sanitation standards, and food safety protocols such as HACCP. Conduct regular inspections and staff training to improve cleanliness and safety.
· Inventory & Cost Control:
Oversee inventory management, including ordering, receiving, and storage of ingredients and supplies. Monitor food costs, wastage, and portion control to optimize profitability without compromising quality.
· Budgeting & Financial Management:
Assist in preparing and managing departmental budgets, controlling labor costs, and minimizing waste. Analyze financial reports to identify areas for improvement.
· Customer Service & Satisfaction:
Support initiatives to ensure excellent guest experiences through high-quality food, presentation, and timely service. Address customer feedback and resolve issues promptly.
· Team Collaboration:
Work closely with front-of-house management, procurement, and other departments to ensure seamless operations and uphold the restaurant’s standards and reputation.
· Training & Development:
Conduct ongoing training programs for kitchen staff to enhance culinary skills, safety procedures, and teamwork. Promote a positive, motivated, and professional work environment.
· Innovation & Trends:
Stay updated on culinary trends, techniques, and ingredients to keep the menu fresh and competitive.