The Executive Sous Chef serves as the second-in-command in the kitchen and plays a critical leadership role in managing daily culinary operations. Working closely with the Executive Chef, this role ensures high standards of food quality, kitchen hygiene, and operational efficiency. The Executive Sous Chef is responsible for supervising kitchen staff, contributing to menu development, maintaining food cost controls, and delivering an exceptional dining experience.
Key Responsibilities:
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Assist the Executive Chef in overseeing all kitchen operations, including food preparation, cooking, and presentation.
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Lead, mentor, and train kitchen staff, ensuring consistency and excellence in service.
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Maintain high culinary standards and ensure compliance with health, safety, and sanitation regulations.
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Support in menu planning and development based on seasonality, trends, and customer preferences.
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Monitor inventory levels, place orders, and ensure proper storage of food supplies.
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Control food costs and minimize waste through efficient kitchen practices and portion control.
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Supervise kitchen schedules, shift rotations, and staff performance evaluations.
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Ensure timely preparation and delivery of meals during service hours.
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Foster a collaborative and positive kitchen environment, promoting teamwork and continuous improvement.
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Step in as acting head chef in the absence of the Executive Chef.
Qualifications & Skills:
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Diploma or degree in Culinary Arts or Hospitality Management.
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Minimum 5–7 years of progressive kitchen experience, with at least 2 years in a supervisory role.
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Expertise in a variety of culinary techniques and cuisines.
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Strong leadership and organizational skills.
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Solid understanding of food safety standards (HACCP).
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Excellent time management and communication skills.
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Ability to perform under pressure in a fast-paced environment.
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Creativity and a passion for food innovation.
