Our client, a high end lodge in a conservancy, is looking for a passionate and hands on Executive Sous chef.
The Executive Sous Chef plays a pivotal leadership role in the culinary operations. This position requires extensive experience in fine dining, strong culinary skills, and the ability to lead and inspire a diverse kitchen team. The successful candidate will assist the Executive Chef in managing daily kitchen operations while contributing to menu development and maintaining high standards of food quality and presentation. This role is ideal for individuals seeking to advance their career toward an Executive Chef position.
Key Responsibilities:
Supervise and mentor kitchen staff, fostering a collaborative environment that encourages professional growth and creativity.
Oversee daily kitchen operations, ensuring exceptional food preparation and presentation in line with the hotel's high standards.
Collaborate with the Executive Chef to create innovative and seasonal menus that reflect current food trends and guests' preferences, focusing on quality and creativity.
Assist in managing food costs by monitoring inventory levels, placing orders, and efficiently managing waste.
Ensure all dishes meet the established quality standards for taste, presentation, and safety, conducting regular tastings and inspections.
Maintain adherence to food hygiene and safety regulations, ensuring that all kitchen staff comply with health and safety standards.
Provide hands-on training to junior chefs and kitchen staff to enhance their cooking skills and knowledge of food safety practices.
Work closely with front-of-house teams to ensure effective communication and coordination when serving guests.
Stay updated on culinary trends, techniques, and innovations to continuously improve menu offerings and kitchen operations.
Qualification/Skills
Minimum of 5 – 10 years of experience in a professional kitchen, with at least 3 – 5 years in a Executive Sous Chef or equivalent leadership role, in high-end/Luxury hotel properties.
Associate or Bachelor's degree in Culinary Arts or related field is preferred.
Strong culinary skills with expertise in multiple culinary techniques
Ability to design menus that reflect seasonality, guest preferences, and culinary trends.
Excellent leadership and interpersonal skills.
Ability to work under pressure and manage time effectively.
In-depth knowledge of food safety and sanitation regulations
Proficiency in inventory management and cost control.
A genuine passion for the culinary arts and a drive to create exceptional dining experiences.
Keeping abreast of emerging culinary trends, diets (e.g., vegan, gluten-free), and consumer preferences.