Executive Sous Chef

Responsibilities

Here’s what you’ll do during a typical day:
• Oversee day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality,
presentation, cost controls, and overall profitability
• Contribute to menu creations: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections
for all Food & Beverage outlets
• Enhance the guest experience: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in
implementing improvements to the dining experience
• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless
operations
• Lead a high-performing team: Recruit new talent while fostering team growth through regular coaching, training, and recognition
opportunities
• Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest
and team member wellbeing

Qualifications

Bachelor's degree in hospitality or culinary