EXECUTIVE SOUS CHEF

Job Overview

The Executive Sous Chef assists the Executive Chef in managing all kitchen operations. Key duties include supervising kitchen staff and shifts, ensuring smooth prep and service, controlling food quality, portions, costs, and inventory, maintaining hygiene and safety standards (HACCP), overseeing menu execution, training kitchen personnel, coordinating with galley, service, and provisioning teams, ensuring timely meal delivery, managing special menus, and filling in for the Executive Chef when required.

Experience Required

• A minimum of 5 years relevant experience is required.
• Experience should come from professional kitchen operations such as hotels, cruise ships, or large restaurants. Required background includes large-scale cooking, multi-cuisine (especially international) menus, strong knowledge of food-safety standards (HACCP), kitchen and staff management, inventory and cost control, menu planning, and the ability to perform in high-pressure, multi-service environments (banquet, buffet, room service, specialty dining).