Executive Sous Chef

Aspire Global Human Resources on a look out to join a dynamic culinary team in a premium dining environment, where excellence, innovation, and leadership define every plate.

Key Responsibilities:

• Implement opening and closing procedures in line with approved SOPs
• Lead daily kitchen operations, ensuring quality, consistency, and efficiency
• Hire, train, coach, and motivate kitchen staff to uphold high performance and conduct standards
• Conduct developmental counseling for underperforming staff to elevate skills and competencies
• Assist the Executive Chef and Chef de Cuisine in menu planning, recipe development, and cost control
• Ensure compliance with health and safety regulations; maintain a clean and organized kitchen
• Oversee inventory management and ordering of supplies per approved standards
• Collaborate with front-of-house teams to ensure seamless guest experiences
• Inspect food freshness, supplies, equipment, and work areas daily
• Monitor sanitation practices and enforce kitchen safety protocols
• Develop recipes and presentation standards; plan menus and guarantee meal quality
• Schedule staff attendance, day-offs, and annual leaves with seasonal awareness
• Supervise and coordinate cooks and food preparation staff
• Read and explain operating manuals for all kitchen equipment
• Coordinate the work of sous chefs, senior CDPs, and CDPs
• Perform administrative tasks and report results timely to line manager
• Safeguard all kitchen SOPs and recipes with full confidentiality
• Taste and inspect food quality; design meals that delight guests
• Take charge of the kitchen when required; identify and improve operational weaknesses
• Train staff to prevent common kitchen hazards and promote safe practices
• Execute management instructions as needed

Key Skills & Competencies:

• Strong leadership in a fast-paced, high-volume kitchen
• Excellent attention to detail and commitment to quality
• Deep knowledge of culinary techniques, ingredients, and global trends
• Effective team management and staff development
• Flexibility to work evenings, weekends, and holidays
• Proficiency in Micros and kitchen administration
• Analytical thinking and problem-solving under pressure
• Clear communication and cross-functional collaboration
• Confidentiality and integrity in handling operational data
• Safety-conscious mindset with proactive risk prevention

Qualifications:

• Minimum 4 years of experience as a chef in a premium dining establishment
• Culinary diploma or equivalent professional certification preferred
• Proven track record in team leadership and kitchen operations
• Familiarity with international food safety standards and HACCP protocols

Benefits:

• Competitively structured gross salary package.