Executive Sous Chef / Chef De Cuisine

Role Summary: We are seeking a highly skilled and creative Executive Sous Chef / Chef De Cuisine to lead our culinary operations within our corporate campus. This role requires a passionate individual with a strong understanding of diverse cuisines, exceptional leadership abilities, and a commitment to delivering outstanding dining experiences for our employees and guests. The ideal candidate will be responsible for menu development, kitchen management, and ensuring the highest standards of food quality, safety, and hygiene.

Key Responsibilities:
- Oversee daily kitchen operations, including food preparation, cooking, and presentation.
- Develop innovative and appealing menus that cater to diverse dietary needs and preferences, incorporating seasonal and local ingredients.
- Manage inventory, procurement of ingredients, and cost control to ensure profitability.
- Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
- Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP).
- Collaborate with the catering and events team to plan and execute special functions and corporate events.
- Maintain quality control throughout the food production process.
- Monitor food costs and implement strategies to optimize them.
- Stay updated with culinary trends and best practices.