Executive Sous Chef

Menu Development & Recipe Standardization: Design and test innovative dishes, establish standardized recipe cards, and maintain outstanding culinary technical quality across all food preparation.

Menu Engineering & Profitability Analysis: Monitor sales data and product popularity to evaluate menu performance, adjust offerings accordingly, and maximize overall kitchen profitability.

Food Safety, Hygiene & Regulatory Compliance: Enforce rigorous adherence to HACCP guidelines and Food Safety Management Systems (FSMS), ensuring full compliance with hotel health, fire, and sanitation standards.

Team Leadership & Workplace Relations: Promote a collaborative and productive kitchen environment by fostering strong working relationships and ensuring staff clearly understand operational and safety policies.

Key Responsibilities

• Menu Development & Recipe Standardization: Design and test innovative dishes, establish standardized recipe cards, and maintain outstanding culinary technical quality across all food preparation.

• Menu Engineering & Profitability Analysis: Monitor sales data and product popularity to evaluate menu performance, adjust offerings accordingly, and maximize overall kitchen profitability.

• Food Safety, Hygiene & Regulatory Compliance: Enforce rigorous adherence to HACCP guidelines and Food Safety Management Systems (FSMS), ensuring full compliance with hotel health, fire, and sanitation standards.

• Team Leadership & Workplace Relations: Promote a collaborative and productive kitchen environment by fostering strong working relationships and ensuring staff clearly understand operational and safety policies.