Executive Sous Chef

About the role

The Executive Sous Chef oversees kitchen operations across multiple restaurants, ensuring high standards of food preparation, presentation, and service. This role supports the Executive Chef in maintaining quality and training staff.

Key responsibilities

• Produce and maintain the highest food quality and control for all areas.
• Train staff and ensure standards set by the Executive Chef are followed.
• Collaborate with the Assistant Food Manager on inventory, equipment control, and maintenance.
• Supervise galley operations, update cook schedules, and monitor daily production.
• Manage food requisitions, HACCP program, and kitchen cleaning schedules.
• Ensure compliance with USPH inspections and company hygiene policies.

Required profile

• Degree in Hotel Management or equivalent and a diploma in Culinary Arts.
• HACCP certified with at least 3 years in a similar position at a five‑star hotel.
• Leadership experience in a multicultural culinary team.
• Strong interpersonal, problem‑solving abilities and computer literacy.

Required skills

• HACCP certification
• Proficiency with Microsoft Windows applications