Executive Sous Chef

Job Summary

The Executive Sous Chef assists the Executive Chef in managing the overall culinary operations of the hotel. The role is responsible for ensuring high standards of food quality, kitchen efficiency, hygiene, cost control, and team development. The Executive Sous Chef supervises day-to-day kitchen operations and acts as the Executive Chef in their absence, ensuring seamless execution of all food production activities.

Experience

• 10-12 Years

Qualifications

• Degree/Diploma in Hotel Management, Culinary Arts, or a related field from a recognized institute.
• Professional culinary certifications will be an added advantage.

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