The Executive Sous Chef will work closely with the Executive Chef to ensure the highest quality of culinary standards, maintaining the authenticity of international cuisine, and inspiring a team in a fast-paced, high-energy environment. With extensive international experience, the ideal candidate brings creativity, leadership, and a commitment to excellence. This role is essential in overseeing kitchen operations, staff training, menu development, and maintaining impeccable hygiene and safety standards.
Key Responsibilities:
- Culinary Excellence and Menu Development
- Collaborate with the Executive Chef in designing and updating menus with international flavors, seasonal ingredients, and current culinary trends.
- Develop recipes that reflect diverse global influences while catering to local tastes and dietary preferences.
- Conduct tastings and food quality assessments to ensure consistency and high standards.
- Kitchen Management
- Oversee day-to-day kitchen operations, including food preparation, inventory control, and kitchen organization.
- Supervise kitchen staff, assign daily tasks, and ensure effective communication within the team.
- Ensure efficient use of resources and adherence to cost control measures.
- Leadership and Staff Training
- Mentor and train kitchen staff on culinary techniques, presentation, and best practices.
- Foster a positive and inclusive work environment, promoting teamwork and professional growth.
- Schedule, lead, and conduct training programs to introduce innovative techniques and standards.
- Quality Control and Hygiene Standards
- Enforce strict compliance with health, hygiene, and safety regulations, including food storage and handling procedures.
- Conduct regular audits to maintain cleanliness and order in the kitchen area.
- Implement a system for waste reduction and sustainability practices.
- Collaboration and Guest Relations
- Work with the front-of-house team to ensure smooth kitchen-to-table operations and resolve any guest issues promptly.
- Interact with guests when necessary to understand preferences and feedback for continuous improvement.
- Partner with other departments for events, menu tastings, and other culinary promotions.
- Financial Management
- Assist in monitoring kitchen expenses, labor costs, and food costs to maintain profitability.
- Participate in budgeting and forecasting for kitchen-related expenses.
- Track and analyze daily food waste to optimize cost control measures.