Executive Sous Chef

The Executive Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring exceptional food quality, consistency, food safety standards, cost control, and team development while maintaining the highest standards of culinary excellence and guest satisfaction.

KEY DUTIES & RESPONSIBILITIES

• Assist the Executive Chef in overseeing all culinary operations across restaurants, banquets, room service, and other food production outlets.

• Assume full responsibility for kitchen operations in the absence of the Executive Chef.

• Supervise food preparation, cooking, presentation, and service to ensure compliance with established recipes, standards, and quality expectations.

• Ensure all food products are prepared and served according to brand standards and guest expectations.

• Monitor food quality, portion control, and presentation standards at all times.

• Coordinate daily kitchen activities and allocate manpower effectively to meet operational requirements.

• Control food costs through proper purchasing, receiving, storage, production, and inventory management.

• Monitor inventory levels and ensure efficient utilization of food products to minimize waste.

• Participate in menu planning, recipe development, seasonal promotions, and special culinary events.

• Ensure compliance with food safety, hygiene, HACCP, sanitation, and workplace safety standards.

• Conduct regular inspections of kitchen facilities, equipment, and food storage areas.

• Recruit, train, coach, motivate, and evaluate kitchen team members to achieve operational excellence.

• Maintain effective communication and coordination with Food & Beverage, Banquet, Stewarding, Purchasing, and other departments.

• Handle guest feedback and food-related complaints professionally and promptly.

• Prepare operational reports, forecasts, and cost analysis as required by management.

• Continuously identify opportunities to improve productivity, efficiency, and guest satisfaction.

• Perform any other duties assigned by the Executive Chef or Management.

• Professional working environment
• Company benefits according to policy
• Service charge and related allowances (if applicable)

• Minimum 5 years of culinary experience in a luxury hotel, resort, or high-volume restaurant environment.

• At least 2 years of experience in a Sous Chef or equivalent leadership position.

• Strong knowledge of international cuisine, food production, menu engineering, and culinary trends.

• Proven experience in food cost control, budgeting, inventory management, and kitchen administration.

• Comprehensive understanding of HACCP, food safety regulations, and sanitation standards.

• Strong leadership, coaching, and team management skills.

• Excellent organizational, planning, and problem-solving abilities.

• Ability to work under pressure in a fast-paced environment.

• Good command of spoken and written English.

• Proficiency in Microsoft Office and kitchen management systems is an advantage.

AUTHORITY

• Direct and supervise all kitchen personnel during assigned shifts.

• Recommend recruitment, promotion, training, recognition, and disciplinary actions for kitchen associates.

• Approve daily production plans and operational schedules.

• Recommend menu enhancements, cost-saving initiatives, and operational improvements.

• Act on behalf of the Executive Chef when delegated.

Nhận hồ sơ và phỏng vấn trực tiếp: THE PEARL HOI AN

ĐC: Biển An Bàng, Hội An Tây, Đà Nẵng

ĐT: +84 935 972 537