Executive Sous Chef

You are a highly experienced chef who is passionate in menu development and food presentation. You see yourself as a great assistant to the Executive Chef in leading, motivating and guiding the culinary team. As the second in-charge of the culinary team, you play a pivotal role driving menu innovation, maintaining high standards of food quality, safety and sanitation.

Your great personality & charisma enables you to interact well with people, be it in the kitchen or dining area. You are a natural leader who enjoys mentoring and training the junior team members and one who is highly motivated by challenges along the way.

Your Profile

• Minimally one year as Executive Sous Chef or three years as Head Chef in a well-established luxury hotel brand
• Culinary degree/diploma or equivalent experience
• Great knowledge in restaurant and banquet kitchen management is required
• Creative and innovative on menu concept
• Well-versed in operational standards, managing food and payroll cost
• Ability to work under pressureand maintain high level of food standards
• Strong understanding of hygiene standard
• Proven leadership and team management skills
• Excellent administrative, customer service, interpersonal and problem-solving skills
• A can-do attitude