Executive Sous Chef

L' Fisher Hotel; Murcia; On-site; PHP 1,000,000 - 1,800,000; Full time

Job summary

L\' Fisher Hotel in the Philippines is seeking an experienced Executive Sous Chef to lead our kitchen, drive menu development, and mentor a diverse culinary team. The role focuses on delivering exceptional dining experiences and maintaining high standards of quality.

With a culinary degree or equivalent, 5+ years in a leadership role, and strong knowledge of local and international cuisines, you will oversee operations, ensure food safety, and optimize costs in a fast-paced luxury setting.

Qualifications

• Culinary degree or equivalent professional experience.
• At least 5 years of experience as an Executive Sous Chef or in a leadership role.
• Strong knowledge of international and local cuisines.
• Excellent leadership, creativity, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Oversee all kitchen operations, ensuring consistency in food quality and presentation.
• Develop and update menus based on market trends and guest preferences.
• Manage kitchen staff, including training, and performance evaluation.
• Ensure compliance with food safety, sanitation, and cost control standards.
• Collaborate with management to optimize food costs and kitchen efficiency.

Skills

Leadership

Creativity

Organizational skills

High-pressure environment

Education

Culinary degree or equivalent professional experience

Job description

Qualifications:

• Culinary degree or equivalent professional experience.
• At least 5years of experience as an Executive Sous Chef or in a leadership role.
• Strong knowledge of international and local cuisines.
• Excellent leadership, creativity, and organizational skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities:

• Oversee all kitchen operations, ensuring consistency in food quality and presentation.
• Develop and update menus based on market trends and guest preferences.
• Manage kitchen staff, including, training, and performance evaluation.
• Ensure compliance with food safety, sanitation, and cost control standards.
• Collaborate with management to optimize food costs and kitchen efficiency.