Executive Sous Chef — Lead Menus & Team Excellence

Hilton; Soria; Hybrid; EUR 53,000 - 80,000; Full time

Job summary

Hilton is seeking an Executive Sous Chef for Mango House Seychelles, LXR Hotels & Resorts. The role focuses on directing culinary operations, collaborating on menu development, and elevating guest dining experiences across Food & Beverage outlets.

You will lead a high-performing kitchen team, ensure health and safety compliance, and drive profitability through quality execution and operational excellence.

Qualifications

• Oversee day-to-day culinary operations.
• Contribute to menu creations with Executive Chef and F&B Director.
• Enhance guest experience by gathering feedback and implementing improvements.
• Support operational efficiency by refining kitchen systems and workflows.
• Lead a high-performing team through recruitment, coaching and training.
• Maintain compliance with health, safety and sanitation regulations.

Responsibilities

• Oversee day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Contribute to menu creations: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for all Food & Beverage outlets
• Enhance the guest experience: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements to the dining experience
• Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
• Lead a high-performing team: Recruit new talent while fostering team growth through regular coaching, training, and recognition opportunities
• Uphold regulatory standards: Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing

Job description

Hilton is seeking an Executive Sous Chef for Mango House Seychelles, LXR Hotels & Resorts. The role focuses on directing culinary operations, collaborating on menu development, and elevating guest dining experiences across Food & Beverage outlets.

You will lead a high-performing kitchen team, ensure health and safety compliance, and drive profitability through quality execution and operational excellence.