Executive Sous Chef

People

• Support the Executive Chef in supervising daily kitchen operations and assigning tasks

• •Assist in training, coaching, and developing kitchen colleagues
• •Monitor team performance and provide feedback
• •Promote teamwork and coordinate with other departments
• •Ensure proper staffing levels during operations

Guest Experience

• •Maintain high standards of food quality and presentation
• •Support in handling guest feedback and special requests
• •Assist with menu execution and consistency across outlets
• •Ensure timely and efficient service delivery

Responsible Business

• •Ensure compliance with hygiene, safety, and food handling standards
• •Maintain proper storage and stock control to minimize waste
• •Monitor kitchen equipment and ensure proper maintenance
• •Follow all company policies and local regulations
• •Stay updated on industry trends and support innovation

Financial

• •Assist in controlling food costs and minimizing wastage
• •Support inventory management and stock control
• •Help in preparing reports and forecasts as required
• •Ensure proper portion control and cost consistency

Accountabilities

• •Supervise kitchen operations in the absence of the Executive Chef
• •Ensure all dishes meet brand and quality standards
• •Oversee specific sections or outlets as assigned
• •Support banquet and large-scale food production operations