Executive Sous Chef

Accor; Islamabad; On-site; PKR 1,800,000 - 2,400,000; Full time

Job summary

Mövenpick Hotel Centaurus Islamabad is seeking an Executive Sous Chef to lead our culinary team, drive excellence, and ensure exceptional dining across restaurants, banquets, and events.

You will collaborate with the Chef de Cuisine to maintain quality, mentor staff, and implement standardized recipes while upholding strict food-safety standards in a dynamic, luxury hotel environment.

Qualifications

• Proven experience as an Executive Sous Chef or similar senior leadership in high-volume kitchens.
• Comprehensive knowledge of multiple cuisines and techniques with creative execution.
• Strong leadership to motivate and develop kitchen staff.
• Excellent organizational and time management under pressure.
• Advanced knowledge of food safety, sanitation and HACCP with certification.
• Proficiency in inventory control, cost analysis and budgeting.
• Experience across all kitchen stations and operations.
• Strong communication and collaboration with teams.

Responsibilities

• Oversee all kitchen operations and maintain the highest standards of food quality, presentation, and taste in accordance with our culinary vision.
• Supervise, mentor, and motivate the kitchen team, fostering a collaborative and inclusive work environment that encourages growth and excellence.
• Assume full responsibility for kitchen management in the absence of the Chef de Cuisine, making decisive decisions to ensure seamless operations.
• Develop and implement standardized recipes and technical documentation, ensuring consistency and precision across all dishes.
• Manage inventory, food storage, and supply ordering while maintaining strict cost controls and minimizing waste.
• Enforce and monitor compliance with all food safety, hygiene, and sanitation standards, ensuring proper equipment use and maintenance.
• Identify emerging culinary talents within the team and provide coaching and development opportunities to help them advance their careers.
• Analyze kitchen workflows and implement process improvements to enhance efficiency and productivity.
• Coordinate with front-of-house staff to ensure customer satisfaction and address any service-related concerns.
• Manage kitchen scheduling, resource allocation, and budget planning to support organizational goals.
• Stay current with culinary trends and innovations while respecting our established culinary traditions and values.

Skills

Executive leadership

Kitchen leadership

Menu development

Inventory management

Food safety

Budget planning

HACCP compliance

Staff mentoring

Communication skills

Problem solving

Education

Culinary degree or professional training

Job description

Company Description

Mövenpick Hotel Centaurus Islamabad is Located in the heart of Pakistan’s capital, Mövenpick Hotel Centaurus Islamabad is a luxury Accor property offering world-class hospitality, exceptional dining experiences, and premium facilities. As part of the global Mövenpick brand, the hotel combines Swiss-inspired excellence with authentic local experiences.

Company Description

Mövenpick Hotel Centaurus Islamabad is Located in the heart of Pakistan’s capital, Mövenpick Hotel Centaurus Islamabad is a luxury Accor property offering world-class hospitality, exceptional dining experiences, and premium facilities. As part of the global Mövenpick brand, the hotel combines Swiss-inspired excellence with authentic local experiences.

Featuring elegant accommodations, signature restaurants, luxury meeting and event spaces, and unique lifestyle experiences, Mövenpick Hotel Centaurus Islamabad is redefining luxury hospitality in the city.

We are seeking a passionate and inspiring Executive Sous Chef to lead our culinary team, develop talent, and drive culinary excellence across our restaurants, banquets, and events

Job Description

We are seeking an experienced and passionate Executive Sous Chef to join our culinary team in Movenpick Hotel Centaurus Islamabad. As the Executive Sous Chef, you will be the backbone of our kitchen operations, ensuring exceptional quality, consistency, and innovation in every dish we serve. You will work closely with our Chef de Cuisine to maintain our commitment to excellence while leading, inspiring, and developing our kitchen team. This is an ideal opportunity for a culinary professional who thrives in a dynamic, fast-paced environment and is dedicated to creating memorable dining experiences.

• Oversee all kitchen operations and maintain the highest standards of food quality, presentation, and taste in accordance with our culinary vision
• Supervise, mentor, and motivate the kitchen team, fostering a collaborative and inclusive work environment that encourages growth and excellence
• Assume full responsibility for kitchen management in the absence of the Chef de Cuisine, making decisive decisions to ensure seamless operations
• Develop and implement standardized recipes and technical documentation, ensuring consistency and precision across all dishes
• Manage inventory, food storage, and supply ordering while maintaining strict cost controls and minimizing waste
• Enforce and monitor compliance with all food safety, hygiene, and sanitation standards, ensuring proper equipment use and maintenance
• Identify emerging culinary talents within the team and provide coaching and development opportunities to help them advance their careers
• Analyze kitchen workflows and implement process improvements to enhance efficiency and productivity
• Coordinate with front-of-house staff to ensure customer satisfaction and address any service-related concerns
• Manage kitchen scheduling, resource allocation, and budget planning to support organizational goals
• Stay current with culinary trends and innovations while respecting our established culinary traditions and values

Qualifications

• Proven experience as an Executive Sous Chef, Sous Chef, or similar senior culinary leadership position in a high-volume food service environment
• Comprehensive knowledge of multiple cuisine and culinary techniques with the ability to execute recipes with precision and creativity
• Strong leadership and team management skills with the ability to motivate, inspire, and develop kitchen staff
• Exceptional organizational and time management abilities with the capacity to manage multiple priorities under pressure
• Advanced knowledge of food safety, sanitation standards, and HACCP principles with relevant certification
• Proficiency in inventory management, cost analysis, and budget planning
• Demonstrated expertise in all kitchen stations and culinary operations
• Excellent communication and interpersonal skills with a collaborative and inclusive approach
• Strong analytical and problem-solving abilities with a detail-oriented mindset
• Culinary degree or professional culinary training/certification from a recognized institution
• Ability to adapt quickly to changing menus, seasonal ingredients, and evolving customer preferences
• Natural authority combined with empathy, creating a supportive and transparent work environment
• Passion for culinary excellence, innovation, and continuous improvement
• Resilience and flexibility in a fast-paced, demanding kitchen environment

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities