Executive Sous Chef

Summary
The Executive Sous Chef is a key leadership role within the culinary team, responsible for assisting the Executive Chef in overseeing all kitchen operations, ensuring high-quality food production, and maintaining efficient kitchen workflow.
This role involves supervising kitchen staff, managing food costs, ensuring food safety compliance, and contributing to menu development.
The Executive Sous Chef plays a crucial role in maintaining the hotel's culinary reputation and delivering an exceptional dining experience to guests.
**Key Responsibilities**:
**Operational Leadership**:
- Assist the **Executive Chef** in overseeing daily kitchen operations, ensuring smooth service across all outlets (restaurants, banquet, in-room dining, etc.).
- Supervise and coordinate the work of all kitchen staff to ensure efficiency and consistency in food preparation.
- Ensure that all food production meets the hotel's standards for quality, presentation, and tast...