Are you a culinary leader with a passion for pastry, menu innovation, and kitchen management? Our hotel is looking for an Executive Sous Chef to oversee daily kitchen operations and ensure exceptional dining experiences.

What You’ll Do

• Assist the Executive Chef in managing kitchen operations and leading the team.
• Oversee food quality, hygiene, and cost controls to maintain efficiency.
• Specialize in pastry while ensuring excellence across all kitchen sections.
• Innovate and execute menu planning for a dynamic and seasonal offering.
• Train and mentor kitchen staff to enhance skill levels and consistency.
• Work closely with procurement to source quality ingredients at optimal costs.

What You Bring:

• Experience in a leadership role in a hotel or high-volume restaurant.
• Expertise in pastry and a strong grasp of various kitchen sections.
• Knowledge of food cost control, inventory management, and portioning.
• Creativity in menu development while maintaining cost efficiency.
• Strong leadership, team management, and prob lem-solving skills.
• Expertise in À la carte will be an added advantage