An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets (banquets, restaurants, room service) to ensure high-quality food production and consistent service. Reporting to the Executive Chef, focusing on inventory management, food cost control, staff training, and ensuring compliance with hygiene/safety standards.
Key Responsibilities;
- Operational Leadership: Manage all food preparation areas, including restaurants, banquet halls, and employee dining, ensuring smooth daily operations.
- Menu Planning & Innovation: Collaborate with the Executive Chef to design menus, focusing on local, seasonal products and innovative concepts.
- Staff Development: Supervise, train, mentor, and motivate culinary staff, encouraging a productive and harmonious work environment.
- Cost Control: Manage inventory, orders, and food waste to maximize profitability and adhere to budgetary goals.
- Quality & Safety Assurance: Enforce strict hygiene, sanitation, and safety standards (e.g., HACCP, HALAL CERTIFICATION) in accordance with hotel policies and local regulations.
- Liaison Duties: Communicate with the Food and Beverage Manager and procurement team to maintain quality standards and handle guest feedback.
