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Job Summary
Large upmarket Business Hotel in East London requires an Executive Sous Chef . As the second-in-command of the kitchen operation, you will lead daily culinary production, enforce strict health and safety standards, and oversee kitchen staff to ensure consistent, premium food quality. This role demands a balance of hands-on fine-dining culinary skill and the administrative acumen required to manage large-scale corporate banquets, conferences, and tour groups. Key Responsibilities Culinary Leadership: Direct daily food preparation, production, and plating across all hotel outlets, including the main restaurant, room service, and banqueting halls. Menu Development: Collaborate with the Executive Chef to design innovative, cost-effective menus that appeal to both international travelers and corporate delegates. Financial Control: Monitor food costs, manage stock control, minimise wastage, and assist in maintaining budgetary targets without compromising quality. Staff Management: Supervise, mentor, and schedule the kitchen brigade. Identify training gaps and conduct skills-development sessions. Quality & Hygiene Assurance: Ensure strict compliance with HACCP, occupational health and safety regulations, and hotel hygiene standards. Banqueting Oversight: Manage high-pressure, large-scale catering events, ensuring seamless execution from prep to final service. Requirements & Qualifications Education: Professional Culinary Arts Diploma or professional cookery qualification. Experience: Minimum of 5 years of experience as a Sous Chef or Senior Sous Chef within a busy 4-star or 5-star hotel environment . Skills: Strong knowledge of high-volume banqueting, buffet presentation, and à la carte service. System Knowledge: Proficiency in kitchen management software, point-of-sale (POS) systems, and inventory control programs. Attributes: Exceptional leadership skills, ability to work under high pressure, excellent time management, and strong communication skills.
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