Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef acts as the primary operational manager for the culinary department, bridging senior culinary leadership with daily kitchen operations. This role is responsible for directing kitchen staff, optimizing food costs, maintaining exceptional culinary standards, and overseeing multi-outlet or high-volume food production. The Executive Sous Chef steps in as the acting department head in the Executive Chef’s absence.

Key Responsibilities

1. Strategic & Operational Leadership

• Direct daily kitchen operations across shifts, stations, and outlets (main restaurant, banquet, in-room dining, or satellite kitchens).

• Oversee prep schedules, banquet event orders (BEOs), line execution, and final plating before service output.

• Manage labor schedules, kitchen productivity, and staff overtime to meet operating budget metrics.

• Maintain strict inventory controls, conduct monthly stock takes, and manage food cost percentages through yield testing and waste tracking.

2. Culinary Development & Quality Control

• Collaborate with the Executive Chef on menu engineering, dish design, standard recipe cards, and yield mapping.

• Enforce rigorous quality control for raw ingredient inspections, preparation consistency, and final visual presentation.

• Monitor kitchen equipment functionality, coordinate preventative maintenance, and manage operational supply levels.

3. Staff Management & Talent Development

• Lead recruitment, onboarding, skill training, and career progression for Sous Chefs, Chefs de Partie, line cooks, and kitchen stewards.

• Conduct regular performance reviews, address operational bottlenecks, and maintain discipline and team accountability.

• Foster a professional, respectful, and safe workplace culture across all kitchen brigades.

4. Food Safety, Hygiene & Compliance

• Lead compliance with municipal health codes, internal food safety policies, and HACCP standards.

• Conduct daily kitchen audits for food temperature logs, station sanitation, cross-contamination prevention, and proper storage (FIFO).

• Maintain complete documentation for supplier traceability, allergen tracking, and health inspection readiness.

Required Qualifications & Experience

• Education: Bachelor’s Degree or Higher Diploma in Culinary Arts, Hospitality Management, or recognized international apprenticeship credentials.

• Experience: Minimum 5–7 years of progressive culinary experience in upscale or high-volume kitchens, including at least 2–3 years in a senior management role (e.g., Senior Sous Chef or Sous Chef in a multi-outlet environment).

• Certifications: Advanced Food Safety Management Certification (e.g., ServSafe Manager) and formal HACCP training required.

Core Competencies & Skills

• Advanced culinary technique across international cuisines, banquet catering, and high-volume dining setups.

• Strong financial literacy regarding food cost control, yield management, labor optimization, and budgeting.

• Direct leadership capacity to manage large, diverse kitchen teams under high-pressure conditions.

• Expertise in kitchen management software, procurement platforms, and digital inventory tools.

Physical Requirements

• Ability to stand and direct kitchen operations for extended shifts (10+ hours).

• Capacity to work in high-temperature environments and lift supplies up to 25 kg (50 lbs).

• Full flexibility to work varied shifts, including evenings, weekends, and holidays.