Executive Sous Chef
Full-time
SOFITEL
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Job Description
- Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation
- Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development
- Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications
- Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas
- Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality
- Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members
- Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours
- Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability
- Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality
- Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen
- Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives
Qualifications
- Minimum 8-10 years of professional culinary experience in established kitchens
- Minimum 3-5 years in a supervisory or leadership role within a kitchen environment
- Proven experience in fine dining, upscale restaurants, or premium hospitality establishments
- Experience managing kitchen budgets, inventory, and food cost controls
Additional Information
experience is an asset
Fluency in English, additional languages are a plus
Vacancy posted 4 hours ago
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