Executive Sous Chef

•Develop innovative menus, seasonal offerings, and signature dishes aligned with the hotel's brand

•Ensure consistency in food quality, presentation, and taste across all dining venues

•Drive operational efficiency while maintaining the highest standards of hospitality and culinary excellence

•Maintain HACCP food safety standards, sanitation, and regulatory compliance

•Monitor food costs, inventory, purchasing, and waste reduction to maximize profitability

•Collaborate with the marketing team on food promotions, special dining events, and guest experiences

•Strong expertise in various cuisine and modern culinary techniques

•Proven leadership, communication, organizational, and team management skills

•Comprehensive knowledge of HACCP, food safety, inventory control, and cost management

•Passion for innovation, guest satisfaction, and delivering exceptional culinary experiences