Executive Sous Chef

Job Description :

The Central Kitchen Executive Sous Chef is responsible for overseeing the full operations of the central kitchen, ensuring the consistent production of high-quality food across all branches. This role supports the Executive Chef in strategic planning, cost control, menu execution, and large-scale production management. The position requires strong leadership, operational efficiency, and expertise in handling high-volume catering or multi-unit food production environments.

Key Responsibilities:

Operational Management:

• Oversee the day-to-day operations of the central kitchen, ensuring smooth and efficient large-scale food production.
• Supervise all kitchen sections including hot and cold Section, bakery, butchery, Juice, Pastry, Shawarma Sections
• Ensure timely production and dispatch of food items to all branches in line with operational schedules.
• Maintain consistency in food quality, taste, and presentation and distribution standards to all the branches.

· Ensure all food are prepared according to standardized recipes and approved specifications set by the Executive Chef.

· Conduct regular quality checks to maintain the highest hygiene and food safety standards.

• Manage food cost effectively through proper planning, waste control, and efficient use of resources.
• Review and approve store requisitions, direct purchases, and supplier deliveries by coordination with procurement department as per the company polices.
• Lead, train, and supervise a large team of chefs, cooks, and kitchen staff and Develop training programs and performance monitoring.
• Collaborate closely with branch chefs and other departments to ensure smooth coordination and supply flow.

Qualifications & Requirements:

• Proven experience in large-scale catering, central kitchen operations, or hotel group environments.
• Strong culinary background with expertise in multi-cuisine or high-volume production.
• Solid knowledge of cost control, budgeting, and kitchen financial management.
• Demonstrated ability to manage and lead large teams.
• In-depth understanding of food safety systems (HACCP, local regulations).
• Excellent organizational, leadership, and communication skills.
• Participate in menu planning, new product development, and seasonal offerings.
• Plan kitchen production schedules based on business demand and forecasts.
• Ensure proper planning and maintenance of kitchen equipment (FF&E) and operational tools.
• Conduct daily briefings, assign duties, and ensure clear communication within the team.
• Foster a positive, disciplined, and high-performance work environment.

Job Types: Full-time, Contract
Contract length: 24 months

Work Location: In person