Executive Sous Chef / Chef De Cuisine

Role Summary:
We are seeking an experienced and creative Executive Sous Chef / Chef De Cuisine to lead our culinary operations. The ideal candidate will be responsible for overseeing all kitchen activities, menu development, food quality, and staff management, ensuring a high standard of culinary excellence within our corporate hospitality services. This role requires a blend of strong leadership, exceptional cooking skills, and a deep understanding of food safety and hygiene standards.

Key Responsibilities:

* Assist the Head Chef in planning and executing menus for various dining outlets, events, and banquets.
* Supervise and train kitchen staff, ensuring efficient workflow and adherence to recipes and standards.
* Maintain impeccable standards of food quality, presentation, and taste.
* Manage inventory, ordering of supplies, and cost control to optimize food and labor costs.
* Ensure compliance with all health, safety, and sanitation regulations.
* Develop new dishes and recipes, contributing to menu innovation.
* Conduct regular food quality checks and taste panels.
* Handle guest feedback and resolve any culinary-related issues promptly.
* Manage kitchen operations during the Head Chef's absence.