Executive Sous Chef Luxury Hotel KAFD

Job Scope:

• Oversee daily production, mise en place, and service execution for Main Kitchen and Banquet operations.

• Ensure all menus, event requirements, and service timelines are delivered according to luxury standards.

• Coordinate closely with Banquet Operations, Events, and Stewarding to guarantee smooth service flow.

• Lead tastings, menu engineering, seasonal updates, and new concept development.

Quality, Standards & HACCP

• Maintain strict compliance with food safety, hygiene, and HACCP procedures across all culinary areas.

• Conduct regular kitchen inspections, corrective actions, and performance audits.

• Ensure recipe accuracy, portion control, and consistency at all service periods.

People Leadership

• Lead, coach, and mentor Sous Chefs, CDPs, and culinary teams to ensure high performance and succession planning.

• Participate in recruitment, performance reviews, training plans, and daily briefings.

• Foster a positive culture of teamwork, discipline, and professional growth.

Financial & Administrative

• Support cost control through waste management, yield optimisation, and proper procurement planning.

• Assist in forecasting, budgeting, menu costings, and labour management.

• Monitor inventory, stock rotation (FIFO), and equipment maintenance across all kitchens.

Events & Banqueting

• Plan, organise, and execute all banquet functions from VIP events to large-scale conferences ensuring impeccable quality and timing.

• Work closely with the Executive Chef and events teams on BEO reviews, logistics, and culinary production strategies.

• Brand & Guest Experience

• Uphold all brand standards, culinary identity, and luxury guest expectations.

• Handle guest feedback professionally and implement continuous improvement measures.

Education, Qualifications and Skills:

• Degree or diploma in Culinary Arts or Hospitality Management (preferred).

• Advanced food safety / HACCP certification.

• Minimum 5 7 years of leadership experience in luxury hotels or high-volume premium operations.

• Strong banquet operations experience with the ability to manage large-scale production.

• Excellent leadership, communication, and organizational skills.

• High proficiency in menu planning, costing, and administrative reporting.

• Ability to thrive in a fast-paced, multicultural environment.