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Job Summary
The Executive Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee all culinary operations. This role involves supervising kitchen staff, ensuring food quality standards, designing menus, maintaining hygiene protocols, and managing kitchen administration. The Executive Sous Chef takes charge of the kitchen in the Executive Chef’s absence and plays a key role in training, leadership, and maintaining high culinary standards. Key Responsibilities Kitchen Operations & Management Assist the Executive Chef in managing daily kitchen operations. Supervise all kitchen sections to ensure efficient workflow. Ensure food is consistently prepared to the highest quality and presentation standards. Monitor food preparation to ensure portion and waste control. Menu Planning & Development Contribute to menu creation and seasonal updates. Assist in designing specials, tastings, and new menu concepts. Ensure menu items are cost-effective and align with food trends. Staff Supervision & Training Lead and supervise chefs and kitchen staff during service. Provide ongoing training, mentoring, and performance feedback. Assist with staff scheduling and rostering. Support a positive, productive, and disciplined kitchen environment. Stock; Cost & Inventory Control Monitor stock levels, ordering, and receiving. Ensure proper storage and rotation (FIFO). Assist with food cost control and budget management. Minimise wastage and track usage accurately. Health; Safety & Hygiene Maintain strict compliance with food safety and kitchen hygiene standards. Conduct regular kitchen inspections. Ensure all equipment is used correctly and safely. Oversee cleaning and sanitation procedures. Service Excellence Assist in coordinating with front-of-house teams. Ensure timely preparation and delivery of meals during service. Resolve any customer complaints related to food quality or presentation. Operational Administration Assist with compiling reports, checklists, and kitchen documentation. Stand in for the Executive Chef during leave or absence. Qualifications Professional Chef Diploma or equivalent culinary qualification. Additional certification in advanced cooking, food safety, or kitchen management is advantageous. Experience 5+ years culinary experience in a professional kitchen. At least 2 years in a senior role (Sous Chef, Junior Sous Chef, or similar). Experience in fine dining, luxury lodges/hotels, or high-volume establishments is preferred. Technical Skills Strong cooking skills across all sections of the kitchen. Excellent knowledge of ingredients, techniques, and food trends. Strong administrative skills (ordering, stock control, costing). Ability to design menus and execute high-standard dishes. Soft Skills Excellent leadership and team management skills. Ability to work well under pressure in a fast-paced environment. Strong communication and interpersonal skills. High attention to detail and consistency. Creative mindset with passion for culinary innovation. Strong problem-solving and decision-making abilities. Physical Requirements Ability to stand for long periods and perform physically demanding tasks. Able to work shifts, weekends, public holidays, and extended hours when needed.
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