The Executive Sous Chef collaborates with the Executive Chef to ensure the smooth operation of all culinary outlets and banquets. Responsibilities include:
- Menu Development: Assisting the Executive Chef in creating innovative menus showcasing top ingredients and techniques.
- Team Leadership: Leading and inspiring the culinary team to grow and maintain high food quality and presentation standards.
- Operational Support: Monitoring daily food production, ordering, cost, quality, and consistency to ensure financial performance and control.
- Safety and Sanitation: Ensuring the safety and sanitation of all kitchen facilities and equipment.
- Training and Development: Organizing and facilitating departmental meetings, training, and outcomes-driven initiatives.
- Guest Service: Contributing to marketing plans to promote culinary offerings and enhance the hotel brand, ensuring exceptional guest service and employee satisfaction.
The Executive Sous Chef must be passionate, creative, and possess excellent communication skills. They should be organized, flexible, self-motivated, and capable of working well under pressure, while supporting the Executive Chef in all aspects of kitchen management.
The Executive Sous Chef collaborates with the Executive Chef to ensure the smooth operation of all culinary outlets and banquets. Responsibilities include:
- Menu Development: Assisting the Executive Chef in creating innovative menus showcasing top ingredients and techniques.
- Team Leadership: Leading and inspiring the culinary team to grow and maintain high food quality and presentation standards.
- Operational Support: Monitoring daily food production, ordering, cost, quality, and consistency to ensure financial performance and control.
- Safety and Sanitation: Ensuring the safety and sanitation of all kitchen facilities and equipment.
- Training and Development: Organizing and facilitating departmental meetings, training, and outcomes-driven initiatives.
- Guest Service: Contributing to marketing plans to promote culinary offerings and enhance the hotel brand, ensuring exceptional guest service and employee satisfaction.
The Executive Sous Chef must be passionate, creative, and possess excellent communication skills. They should be organized, flexible, self-motivated, and capable of working well under pressure, while supporting the Executive Chef in all aspects of kitchen management.
- Minimum of 2 years’ work experience as Executive Sous Chef in Western Cuisine, international 5-star branded hotels is preferred.
- Experienced in large scale event operations, creative and knowledgeable of current culinary trends.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards are essential.
- Good practical, operational and adequate administrative skills with a flair for creativity are necessary.
- Proficiency in English, plus either one of the other languages - Cantonese or Mandarin, will be seen as an advantage.
- Minimum of 2 years’ work experience as Executive Sous Chef in Western Cuisine, international 5-star branded hotels is preferred.
- Experienced in large scale event operations, creative and knowledgeable of current culinary trends.
- Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards are essential.
- Good practical, operational and adequate administrative skills with a flair for creativity are necessary.
- Proficiency in English, plus either one of the other languages - Cantonese or Mandarin, will be seen as an advantage.