Executive Chef

We are seeking an experienced and dedicated Sous Chef to join the culinary leadership team at our distinguished full-service hotel restaurant. This is a pivotal role for a culinary professional who thrives in a fast-paced, high-volume environment and possesses a profound passion for creating exceptional dining experiences. The Sous Chef will work directly under the guidance of the Executive Chef, acting as a key leader in the kitchen. This position requires a blend of advanced culinary talent, effective management skills, and a commitment to maintaining the highest standards of quality and operational efficiency.

Have you got what it takes to succeed The following information should be read carefully by all candidates.

The ideal candidate will be instrumental in daily kitchen operations, from staff supervision and training to inventory management and menu execution. Success in this role is demonstrated by the ability to uphold our restaurant's reputation for culinary excellence and superior guest satisfaction.

Responsibilities

• Culinary Operations Management : Supervise and coordinate all aspects of food production, ensuring all dishes are prepared to exact recipe specifications and quality standards. Manage station assignments and workflow to optimize efficiency during service.
• Team Leadership and Development : Lead, train, and mentor a diverse kitchen team, including line cooks, prep cooks, and stewards. Foster a positive and collaborative work environment that encourages professional growth and high performance. Conduct pre-shift meetings and provide constructive feedback .
• Menu Collaboration and Innovation : Assist the Executive Chef in menu development, recipe testing, and the creation of seasonal specials. Contribute innovative ideas that align with our culinary vision while considering food cost and kitchen capabilities .
• Quality and Safety Assurance : Enforce stringent health, safety, and sanitation standards in compliance with all local regulations. Oversee proper food handling, storage, and rotation procedures to ensure freshness and prevent spoilage.
• Inventory and Cost Control : Participate in inventory management, including ordering, receiving, and stock control. Monitor food costs, minimize waste, and work with the Executive Chef to achieve budgetary goals without compromising quality.
• Expediting and Service Execution : Act as the lead expeditor during peak service hours, ensuring timely and accurate communication between the front-of-house and back-of-house teams. Guarantee that every plate leaving the kitchen meets our presentation and quality benchmarks.

Qualifications and Skills

Benefits