Executive Sous Chef

Job Summary

We are seeking an experienced and hands-on Executive Sous Chef to support culinary operations by overseeing kitchen activities, maintaining food quality, managing costs, and leading kitchen staff in a high-volume restaurant environment.

Responsibilities

Oversee daily kitchen operations to ensure efficient and smooth food production alongside the Executive Chef

Lead and coordinate kitchen staff deployment and workflow to optimize productivity

Plan and monitor daily food preparation and production schedules to meet service demands

Ensure consistent food quality, taste, portioning, and presentation by adhering to established recipes and standards

Support menu planning, recipe development, testing, and standardization to enhance offerings

Monitor and control food costs, portion sizes, wastage, and overall kitchen productivity to maximize profitability

Manage inventory levels, stock rotation, purchasing, and supplier coordination to maintain supply chain efficiency

Establish and maintain kitchen procedures and operational standards for consistent performance

Train, coach, and develop chefs, cooks, and kitchen support staff to build a skilled culinary team

Monitor compliance with food safety, hygiene, sanitation, and HACCP standards to ensure regulatory adherence

Conduct regular inspections of food preparation, storage, equipment, and kitchen cleanliness to uphold quality

Collaborate with front-of-house and restaurant management teams to ensure seamless service delivery

Assist in manpower scheduling, work allocation, and performance monitoring of kitchen personnel to optimize resources

Identify and implement improvements in kitchen workflow, efficiency, food quality, and cost control

Support the rollout of new dishes, seasonal menus, and culinary initiatives to keep offerings fresh and competitive

Ensure kitchen operations comply with company policies and applicable food safety regulations

Perform additional culinary and kitchen operational duties as assigned by management

Required competencies and certifications

Minimum 8 years of professional experience in culinary, restaurant, catering, or food and beverage operations

Proven experience as a Sous Chef, Kitchen Head, Senior Chef, or equivalent senior culinary role

Demonstrated ability to supervise and lead kitchen teams effectively

Strong knowledge of commercial kitchen operations, food preparation, and menu execution

Experience managing food costs, inventory, stock rotation, and reducing wastage

Knowledge of food safety, hygiene, sanitation, and HACCP practices

Experience in recipe standardization and maintaining consistent food quality

Ability to perform effectively in fast-paced, high-volume restaurant environments

Strong leadership, communication, organizational, and problem-solving skills

Capability to train and develop junior culinary personnel

Food Safety certification or relevant food hygiene certification is advantageous

Preferred competencies and qualifications

Extensive experience in multi-cuisine restaurant operations, high-volume kitchens, central kitchen production, food cost management, and culinary team leadership

Relevant qualifications in Culinary Arts, Hospitality, Hotel and Restaurant Services, or related fields are advantageous