Executive Sous Chef

**Minimum 3-5 years of work experience as Sous Chef or equivalent in hotel line.**:- The executive sous chef works closely with the head chef to plan menus, develop new recipes, and ensure that the kitchen operates efficiently, involved in food preparation.- Collaborating with the head chef to create new menus, taking into account seasonal ingredients, dietary restrictions, and guest preferences.- Supervising and oversee the work of the kitchen staff, including chefs, cooks, and kitchen assistants, ensuring that all tasks are completed correctly and efficiently.- Providing ongoing training and development opportunities for existing and new employees.- Quality Control by ensuring that all food leaving the kitchen meets the hotel's quality standards in terms of taste, presentation, and portion size.- Monitoring kitchen inventory levels and ordering supplies as needed to maintain adequate stock levels while minimizing waste.- Ensuring that all kitchen staff follow proper food safety and sanitation procedures to maintain a clean and safe working environment.- Assisting the head chef in managing the kitchen budget, including controlling costs, minimizing waste, and maximizing profitability.- Special Events and Catering - Planning and executing special events, such as banquets, weddings, and corporate functions, including menu planning, staffing, and coordination with other departments.- Administrative Duties - scheduling staff, maintaining records, and preparing reports for management.- Any adhoc works related to position.**Benefits**:- Maternity leave- Opportunities for promotion- Parental leave- Professional development