Executive Sous Chef

Assist the Executive Chef in overseeing day-to-day kitchen operations across all outlets

Ensure the highest standards of food quality, presentation, taste, and consistency

Lead, coach, train, and motivate culinary teams to deliver exceptional dining experiences

Contribute to menu planning and development in line with international culinary trends and brand guidelines

Maintain strict compliance with food safety, hygiene, and operational standards (HACCP and local regulations)

Monitor and control food costs, inventory levels, labor expenses, and waste

Manage supplier relationships and ensure quality and cost-effective procurement

Support the planning and execution of banquets, events, and special culinary projects

Collaborate with other departments to ensure smooth kitchen operations and guest satisfaction

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