Executive Sous Chef

Description

Seeking Executive Sous Chef. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Provide quality food products for guests and support goals designated by the Executive Chef - Ensure overall efficiency in food production and cleanliness of kitchens, equipment, and utensils - Ensure compliance with local regulations regarding food and refuse handling - Strictly adhere to hygiene policies and conduct training/inspections on hygiene standards - Oversee pest control, grease trap maintenance, and hood cleaning programs - Develop creative, balanced menus in line with market demands - Assist marketing efforts by creating Unique Selling Points for outlets - Regularly taste food and provide constructive feedback to outlet Chefs - Review sales and food costs to achieve budgetary goals - Assist the Executive Chef with annual budgets and reports - Coordinate with Executive Steward on equipment, sanitation, and safety - Estimate food consumption and manage purchasing of raw materials - Stay updated on industry trends and respond to dietary requests - Analyze recipes, calculate costs, and assign menu prices - Liaise with Facilities for preventative equipment maintenance - Resolve guest complaints professionally with proper documentation - Foster teamwork, productivity, and morale among staff - Work across offices and kitchens with flexibility

Qualifications and Requirements

Requirements: - Diploma/Degree in Culinary Arts, Pastry, or related field preferred Experience: - 10 years managerial experience in high-volume 4–5 star hotel or casino operations - Comprehensive culinary background with diverse skills across large kitchen & restaurant settings Competencies: - Knowledge of Japanese cuisines and preparation - Familiarity with latest culinary concepts across global cuisines - Computer literacy for administrative work - Basic accounting and food cost calculation - Strong logistical, culinary, and leadership abilities - Willingness to work shifts