Executive Sous Chef

Minor Hotels; West Coast Division; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading hospitality company is seeking an Executive Sous Chef to directly support the Executive Chef. The role involves overseeing kitchen operations, managing team members, and ensuring compliance with safety standards. The ideal candidate will have a culinary degree, at least three years of management experience, and a passion for leadership and guest service. This position requires culinary versatility, including familiarity with French and Italian dishes, along with a detail-oriented approach to operational excellence.

Qualifications

• Minimum 3 years of industry and culinary management experience.
• Experience in training team members for food preparation.
• Strong understanding of quality food operations.

Responsibilities

• Oversee kitchen team members and operations as second in command.
• Manage training, scheduling, and performance of team members.
• Assist with menu planning and inventory control.

Skills

Leadership

Teamwork

Guest service

Attention to detail

Education

College degree in Hotel Management or related culinary degree

Job description

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.

The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills