• Support to Executive Chef: Assist the Executive Chef in overseeing daily kitchen operations and maintaining the highest standards of food quality and presentation.

• Kitchen Management: Supervise and coordinate culinary teams across all outlets, ensuring smooth workflow and consistency.
• Menu & Recipe Development: Contribute to menu planning, recipe testing, and seasonal updates in alignment with culinary standards.
• Training & Leadership: Recruit, train, and mentor kitchen employees, fostering a culture of excellence, teamwork, and continuous improvement.
• Cost & Inventory Control: Monitor food costs, portion control, purchasing, and stock rotation to maximize efficiency and minimize waste.
• Quality & Safety Compliance: Ensure strict adherence to food hygiene, safety, and sanitation standards in all kitchen areas.
• Operational Support: Step in as acting Executive Chef when required, ensuring continuity in leadership and kitchen performance.

Qualifications & Experience

• Previous experience as an Executive Sous Chef or Sous Chef in luxury hotels, resorts, or fine dining establishments.
• Strong leadership and organizational skills with the ability to manage large teams.
• In-depth knowledge of international cuisines, cooking techniques, and culinary trends.
• Proven financial acumen with cost control and budget management experience.
• Culinary degree or equivalent professional training.
• Passion for food innovation and delivering exceptional guest experiences.