Think Hospitality
We are looking for an accomplished Executive Sous Chef to join our culinary team and contribute to the success of our establishment. As the Executive Sous Chef, you will work closely with the Executive Chef to oversee kitchen operations, manage staff, and maintain the highest standards of culinary excellence.
The ideal candidate should be a seasoned culinary professional with a passion for creating exceptional dishes, leading a team, and ensuring an extraordinary dining experience.
Responsibilities:
Collaborate with the Executive Chef in menu planning, recipe development, and culinary innovation
Assume a leadership role in the kitchen, overseeing day-to-day operations and ensuring seamless service
Supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork
Manage food preparation, cooking, and presentation to meet and exceed quality standards
Monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies
Ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene
Assist in developing and implementing kitchen policies and procedures
Actively contribute to maintaining a positive and productive kitchen environment
Requirements and Skills:
Proven experience as an Executive Sous Chef or in a similar leadership role in a high‑end culinary setting
Culinary degree or equivalent certification
Extensive knowledge of culinary techniques, flavor profiles, and presentation
Strong leadership and managerial skills with the ability to inspire and guide a culinary team
Exceptional organizational and multitasking abilities
Thorough understanding of food safety and sanitation regulations
Culinary creativity and innovation
Excellent leadership, communication, and interpersonal skills
Proactive problem‑solving and decision‑making capabilities
Ability to thrive in a fast‑paced, high‑pressure kitchen environment
Collaborative approach and effective team management
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The ideal candidate should be a seasoned culinary professional with a passion for creating exceptional dishes, leading a team, and ensuring an extraordinary dining experience.
Responsibilities:
Collaborate with the Executive Chef in menu planning, recipe development, and culinary innovation
Assume a leadership role in the kitchen, overseeing day-to-day operations and ensuring seamless service
Supervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamwork
Manage food preparation, cooking, and presentation to meet and exceed quality standards
Monitor kitchen inventory, control costs, and facilitate efficient ordering of supplies
Ensure strict adherence to health and safety regulations, sanitation standards, and food hygiene
Assist in developing and implementing kitchen policies and procedures
Actively contribute to maintaining a positive and productive kitchen environment
Requirements and Skills:
Proven experience as an Executive Sous Chef or in a similar leadership role in a high‑end culinary setting
Culinary degree or equivalent certification
Extensive knowledge of culinary techniques, flavor profiles, and presentation
Strong leadership and managerial skills with the ability to inspire and guide a culinary team
Exceptional organizational and multitasking abilities
Thorough understanding of food safety and sanitation regulations
Culinary creativity and innovation
Excellent leadership, communication, and interpersonal skills
Proactive problem‑solving and decision‑making capabilities
Ability to thrive in a fast‑paced, high‑pressure kitchen environment
Collaborative approach and effective team management
#J-18808-Ljbffr