Executive Sous Chef

About the role

We are looking for an Executive Sous Chef who will ensure every plate tells a story, maintaining high standards and smooth kitchen operations for our guests wherever they dine.

Key responsibilities

• Direct daily kitchen activities and coach a team capable of serving over 500 guests.
• Collaborate with the Food & Beverage Manager and Finance team on forecasting, planning and budgeting.
• Plan and execute events, manage multiple outlets and banqueting services.
• Monitor guest feedback and uphold quality and HACCP standards.

Required profile

• 8–10 years of culinary experience in a hotel or similar hospitality environment.
• 3–4 years in a senior kitchen leadership role, preferably as Executive Sous Chef or Senior Sous Chef.
• Experience in a 4‑ or 5‑star international hotel brand is preferred.

Required skills

• Strong knowledge of HACCP standards.
• Food‑cost control and menu planning.
• Management of multiple outlets and banqueting operations.

What we offer

• Competitive salary with performance rewards.
• Full uniform, room discounts and extensive training.
• Inclusive culture with equal employment opportunities and wellbeing support.