Key Responsibilities Assist the Executive Chef in managing the daily operations of the kitchen, ensuring quality, consistency, and presentation of all dishes. Oversee menu development, including seasonal and specialty dishes, focusing on creativity and guest satisfaction. Ensure compliance with all food safety, hygiene, and quality standards throughout the kitchen. Lead, mentor, and train the kitchen team, fostering a culture of professionalism, teamwork, and excellence. Manage inventory, control food costs, and ensure efficient use of ingredients to minimize waste. Collaborate with other departments to coordinate seamless dining experiences for all guests. Requirements Proven experience as an Executive Sous Chef or Senior Sous Chef in a luxury or fine-dining establishment. Culinary degree or equivalent professional training with a passion for innovative and high-quality cuisine. Strong leadership and people management skills, with the ability to inspire and develop a talented team. Thorough knowledge of food safety, sanitation, and HACCP regulations. Exceptional organizational and time-management abilities, especially in a fast-paced environment. Excellent communication skills and the ability to work collaboratively with front-of-house teams. What We Offer Competitive salary and benefits package. Opportunity for career growth within a prestigious hospitality group. A supportive work environment dedicated to culinary excellence and guest satisfaction.
