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Culinary Leader
2 weeks ago
The Executive Sous Chef is a key member of our culinary team, reporting to the Executive Chef. This role ensures the delivery of high-quality food and service in a fast-paced, premium hospitality environment.
Key Responsibilities- Manage Daily Kitchen Operations: Assist the Executive Chef in overseeing all culinary operations within the airport transit lounge.
- Supervise and Mentor Staff: Lead and manage a team of culinary professionals, ensuring consistent performance and development.
- Maintain Quality and Consistency: Ensure food quality, presentation, and consistency meet brand and lounge standards.
- Oversee Inventory and Costs: Manage inventory, ordering, and stock rotation to minimize waste and control costs.
- Safety and Compliance: Maintain compliance with food safety, hygiene, and workplace safety regulations.
- Collaborate with Management: Work closely with lounge management to plan seasonal menus and special offerings.
- Lead the Kitchen Team: In the absence of the Executive Chef, lead the kitchen team to ensure seamless operations.
- Experience: Minimum 3 years' experience in a large hotel in a similar role.
- Expertise: Demonstrated expertise in food cost control, inventory management systems, staff training, financial oversight, and delivering exceptional customer service.
- Leadership: Proven ability to lead and manage large kitchen brigades and oversee operations across multiple outlets.
- Kitchen Equipment: Skilled in the safe and efficient operation of a wide range of kitchen equipment.
- Adaptability: Ability to work under pressure and manage multiple priorities, as well as flexibility to work shifts, weekends, and public holidays.
We are a world leader in the hotel industry, present in 110 countries, with more than 5,500 hotels and 10,000 restaurants and bars. Our company has a portfolio of incomparable brands, led by over 300,000 employees around the world.
