Executive Sous Chef

About the role

We are looking for an Executive Sous Chef who will bring creativity and precision to our culinary operations, ensuring every plate tells a story for our guests wherever they dine.

Key responsibilities

• Lead daily kitchen activities and supervise a team capable of serving over 500 guests.
• Maintain high visual and taste standards for all meals.
• Coach, develop and mentor kitchen staff.
• Collaborate with the Food & Beverage Manager on event planning and budgeting.
• Forecast, plan and control food costs while adhering to HACCP standards.

Required profile

• 8‑10 years of culinary experience in a hotel or comparable hospitality setting.
• 3‑4 years in a senior kitchen leadership role, preferably as Executive or Senior Sous Chef.
• Experience managing multiple outlets, banqueting operations, and menu development.
• Background in a 4‑ or 5‑star international hotel brand is preferred.

Required skills

• HACCP compliance
• Food‑cost control
• Menu planning
• Banquet and multi‑outlet management
• Budget forecasting and financial planning

What we offer

• Competitive salary with performance incentives
• Full uniform and generous room discounts
• Extensive training and development programs
• Inclusive, supportive workplace culture