JOB SUMMARYThe Executive Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring the consistent delivery of high-quality food, maintaining hygiene and safety standards, and managing kitchen staff effectively. The role requires strong culinary expertise, leadership skills, operational efficiency, and the ability to maintain exceptional guest satisfaction standards in a fast-paced hospitality environment.KEY RESPONSIBILITIES Culinary OperationsAssist the Executive Chef in planning, organizing, and directing all kitchen operations.Ensure consistent preparation and presentation of food according to hotel/restaurant standards and recipes.Supervise food production across all outlets, banquets, and special events.Monitor portion control, food quality, and waste management to maximize profitability.Support menu planning, recipe development, and seasonal offerings.Team Leadership & SupervisionSupervise and coordinate kitchen staff, including chefs, cooks, stewards, and apprentices.Train, coach, and mentor culinary team members to improve performance and skills.Assist with scheduling, performance evaluations, and disciplinary procedures where necessary.Promote teamwork, professionalism, and a positive kitchen culture.Food Safety & ComplianceEnsure compliance with food safety regulations, HACCP standards, and hygiene requirements.Conduct regular inspections of kitchen areas, equipment, and storage facilities.Maintain cleanliness and organization in all kitchen operations.Ensure proper food handling, labeling, storage, and stock rotation procedures.Ensures that all potential and real hazards are reported and reduced immediatelyFully understands the hotel’s fire and emergency proceduresEnsures that emergency procedures are practised and enforced to provide for the security and safety of guests and employeesEnsures that employees work in a safe manner that does not harm or injure self or othersStimulates and encourages a general awareness of health and safetyAnticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happeningEnsures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the departmentInventory & Cost ControlMonitor food costs and assist in maintaining budget targets.Oversee inventory management, stock ordering, and supplier coordination.Reduce food wastage through effective planning and control measures.Assist in conducting stock takes and preparing cost reports.Operational SupportAct in the absence of the Executive Chef and assume full responsibility for kitchen operations.Collaborate with Food & Beverage, Banqueting, and Restaurant teams to ensure smooth service delivery.Support the implementation of company standards, policies, and procedures.Participate in special projects, promotions, and culinary events.Working ConditionsAbility to work flexible hours, including weekends, evenings, and holidays.Requires standing for extended periods and working in a fast-paced kitchen environment.Key Performance Indicators (KPIs)Food quality and guest satisfaction scores.Kitchen hygiene and audit compliance.Food cost percentage and waste reduction.Staff productivity and retention.Timeliness and efficiency of service delivery.MISCELLANEOUSDevelops guest/market-oriented menus, and change menus regularly to reflect local, seasonal and national trendsAttends restaurant and/or catering fairs and conferences regularly to develop food knowledgeMonitors industry trends and recommends appropriate action to maintain the competitive status and profitabilityMonitors competitions’ pricing and menusReviews and follows-up on food sales statistics per menu itemRecommends better operational practises, procedures and concepts to the Food and Beverage ManagerConducts formal tasting as part of new recipe development and product testing regularlyPrepares report to develop a more informative database for improved management decision making, and critical evaluation of work activities and preparation techniquesMinimises spoilage, waste and overproductionControls payroll costAssists in the review, selection, determination of specifications and pricing of proposed hotel menusWorks pro-actively to minimise complaints from guestsInforms food and beverage staff of applicable food laws and limitations within policies and guidelinesFollows-up with Restaurant Manager to determine guest satisfaction; measure these results and establish strategies to improve the food qualityChecks the restaurant reservations and VIP listPrepares the food production department’s business planAttend meetings and trainings required by the Food and Beverage ManagerAssist colleagues to perform similar or related jobs when necessaryAccepts flexible work schedule necessary for uninterrupted service to hotel guestsMaintains own working area, materials and company properties clean, tidy and in good shape; reports defective materials and equipments to the appropriate individualContinuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job functionIs well updated on, and possesses solid knowledge of the following:
- Hotel fire and emergency procedures
- Hotel health and safety policies and procedures
- Current licensing relating to own department
- Hotel and restaurant corporate marketing and promotional programmes
- Corporate clients and clients generating high business volume
- Union agreements   
