Executive Sous Chef - Lead Kitchen & Menu Innovation

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

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.