Executive Sous Chef

Arcadian Cafe; Pakistan; On-site; PKR 800,000 - 1,200,000; Full time

Job summary

Arcadian Cafe in Lahore, Pakistan, is seeking an Executive Sous Chef to lead daily kitchen operations and support the Head Chef in managing culinary teams.

The role emphasizes maintaining high standards of hygiene and food safety, supervising preparation, and assisting with menu development, recipe testing, and cost control. You will coordinate with front-of-house and train staff to ensure exceptional guest experiences.

Qualifications

• Demonstrated culinary arts with strong cooking, prep, and plating.
• Experience in menu planning, recipe development and portion control.
• Proficiency in kitchen management, including staff supervision and training.
• Knowledge of food safety standards and hygiene practices.
• Ability to manage inventory and control food costs.
• Strong communication, teamwork and leadership in a fast-paced kitchen.
• Previous Sous Chef or senior kitchen experience in casual fine dining.
• Culinary diploma or degree from a recognized institution; relevant certifications preferred.
• Flexibility to work shifts, weekends and holidays.

Responsibilities

• Oversee daily kitchen operations and support Head Chef.
• Supervise food preparation, ensure quality and presentation.
• Assist in menu development, recipe testing and cost control.
• Manage inventory, ordering and waste monitoring.
• Train and mentor kitchen staff; coordinate with front-of-house.
• Support special events and help develop new culinary concepts.

Skills

Cooking techniques

Menu planning

Staff supervision

Food safety

Leadership

Teamwork

Education

Culinary diploma

Relevant certifications

Job description

Company Description

Arcadian Cafe is a homegrown culinary brand based in Lahore, operating five vibrant locations and employing a team of over 500 hospitality professionals. Known for its modern, upscale ambiance, the cafe offers a diverse menu inspired by Asian fusion and continental cuisine, attracting guests for everyday meals and special occasions. Arcadian Cafe is recognized as a leader in casual fine dining, with a strong focus on quality, service, and innovation. The team is dedicated to creating memorable dining experiences for thousands of guests each week, making Arcadian Cafe one of Lahore’s most beloved local brands. Candidates joining Arcadian will be part of a growing, dynamic organization with opportunities to contribute to its ongoing culinary journey.

Role Description

The Executive Sous Chef is a full-time, on-site role based in Pakistan, responsible for overseeing daily kitchen operations and supporting the Head Chef in managing culinary teams. This role includes supervising food preparation, ensuring consistent quality and presentation, and maintaining high standards of hygiene and food safety. The Executive Sous Chef will assist in menu development, recipe testing, and cost control, while managing inventory, ordering supplies, and monitoring waste. Day-to-day tasks include training and mentoring kitchen staff, coordinating with front-of-house teams to ensure timely service, and addressing operational issues during service. The role also involves contributing to new culinary concepts, supporting special events, and helping maintain Arcadian Cafe’s standards for guest satisfaction.

Qualifications

• Demonstrated skills in culinary arts, including strong cooking techniques, food preparation, and plating.
• Experience in menu planning, recipe development, and maintaining consistent food quality and portion control.
• Proficiency in kitchen management, including staff supervision, scheduling, and training.
• Knowledge of food safety standards, hygiene practices, and compliance with kitchen health regulations.
• Ability to manage inventory, control food costs, and coordinate with suppliers.
• Strong communication, teamwork, and leadership skills in a fast-paced, high-volume environment.
• Previous experience as a Sous Chef or in a similar senior kitchen role, ideally in casual fine dining or upscale restaurants.
• Culinary diploma or degree from a recognized institution is preferred; relevant certifications are an advantage.
• Flexibility to work shifts, weekends, and holidays as required by restaurant operations.