Executive Sous Chef
Posted Updated
- Support the Executive Chef in managing daily kitchen and stewarding operations.
- Monitor food costs, operating expenses, payroll, and departmental budgets.
- Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines.
- Maintain full compliance with HACCP standards and local health and safety regulations.
- Recruit, train, coach, and develop kitchen and stewarding team members.
- Drive high levels of productivity, efficiency, and service excellence.
- Collaborate with Food & Beverage Operations on seasonal promotions and menu developments.
- Oversee food quality, stock control, purchasing, and proper storage procedures.
- Lead departmental briefings, performance evaluations, and training initiatives.
- Monitor guest feedback and implement continuous improvement initiatives.
- Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards.
- Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.
- Indonesian passport holders only.
- Open to both male and female candidates.
- Strong banquet operations expertise.
- Suitable for talented chefs from busy 4-star hotels who are ready to take the next step in their career.
- Experience in Chinese banquet cuisine will be an advantage.
- Experience in large-volume hotel or resort operations will be an advantage.
- Strong knowledge of food cost control, budgeting, and kitchen operations.
- Excellent leadership, communication, and team development skills.
- Thorough understanding of HACCP, food safety, health, and hygiene regulations.
- Passion for guest service and culinary excellence.