Executive Sous Chef

Pay not listed

Job Description

Support the Executive Chef in managing daily kitchen and stewarding operations.
Monitor food costs, operating expenses, payroll, and departmental budgets.
Ensure all menus are accurately costed and supported by standardized recipes and presentation guidelines.
Maintain full compliance with HACCP standards and local health and safety regulations.
Recruit, train, coach, and develop kitchen and stewarding team members.
Drive high levels of productivity, efficiency, and service excellence.
Collaborate with Food & Beverage Operations on seasonal promotions and menu developments.
Oversee food quality, stock control, purchasing, and proper storage procedures.
Lead departmental briefings, performance evaluations, and training initiatives.
Monitor guest feedback and implement continuous improvement initiatives.
Ensure all kitchen equipment, workstations, and storage areas are maintained to the highest standards.
Strong operational experience in Banqueting and All-Day Dining, with the ability to manage high-volume operations, major events and peak business periods.

Indonesian passport holders only.
Open to both male and female candidates.
Strong banquet operations expertise.
Suitable for talented chefs from busy 4-star hotels who are ready to take the next step in their career.
Experience in Chinese banquet cuisine will be an advantage.
Experience in large-volume hotel or resort operations will be an advantage.
Strong knowledge of food cost control, budgeting, and kitchen operations.
Excellent leadership, communication, and team development skills.
Thorough understanding of HACCP, food safety, health, and hygiene regulations.
Passion for guest service and culinary excellence.