Executive Sous Chef

The Executive Sous Chef is a senior, hands-on leadership role responsible for supporting culinary operations and driving innovation in food concepts. This role plays a key part in menu development, recipe creation, concept design, and special events, while maintaining the highest standards of quality, creativity, and kitchen performance.

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  Lead and support kitchen operations and culinary teams

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  Develop innovative menus, recipes, and food concepts

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  Oversee food quality, consistency, and presentation

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  Contribute to special events, promotions, and new concepts

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  Maintain food safety, hygiene, and operational standards

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  Assist in cost control, inventory management, and supplier coordination

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  Ensure efficient workflow and high team performance

• Minimum 12–14 years of experience in the culinary field

• Minimum bachelor’s degree in Catering Science or Culinary Arts

• Strong leadership, creativity, and operational management skills

• Experience in reputable restaurants or luxury hotels preferred