executive chef assistant

CW hospitality

<p><b>Job Title:</b> Executive Sous Chef</p><p><b>Department:</b> Culinary / Kitchen<br/><b>Reports To:</b> Executive Chef<br/><b>Location:</b> Bangalore</p><p><b>Job Summary</b></p><p>The Executive Sous Chef supports the Executive Chef in managing overall kitchen operations, ensuring consistent food quality, hygiene standards, cost control, and team leadership. The role involves supervising culinary teams, coordinating production, maintaining operational efficiency, and ensuring compliance with food safety standards.</p><p><b>Key Responsibilities</b></p><ul><li>Assist the Executive Chef in planning, organizing, and directing kitchen operations.</li><li>Oversee daily food production across all kitchen sections to ensure quality and consistency.</li><li>Ensure strict adherence to food safety, hygiene, and HACCP/FSSAI standards.</li><li>Supervise, train, and motivate kitchen staff; manage duty rosters and performance evaluations.</li><li>Monitor food costs, portion control, wastage, and inventory to meet budget targets.</li><li>Coordinate with Purchasing, Stores, Stewarding, and F&amp;B Service departments.</li><li>Ensure proper storage, labeling, and FIFO practices in all kitchen areas.</li><li>Handle guest feedback, complaints, and special dietary requests professionally.</li><li>Support menu planning, recipe standardization, and new dish development.</li><li>Ensure preventive maintenance of kitchen equipment and report breakdowns promptly.</li><li>Maintain kitchen records such as temperature logs, hygiene checklists, and production sheets.</li><li>Take charge of kitchen operations in the absence of the Executive Chef.</li></ul><p><b>Skills &amp; Competencies</b></p><ul><li>Strong leadership and people management skills</li><li>In-depth culinary knowledge across multiple cuisines</li><li>Excellent planning, coordination, and problem-solving abilities</li><li>Cost control, budgeting, and inventory management expertise</li><li>Ability to work under pressure in a high-volume environment</li><li>Good communication and training skills</li></ul><p><b>Qualifications &amp; Experience</b></p><ul><li>Diploma/Degree in Culinary Arts or Hotel Management</li><li>Minimum 6&ndash;10 years of culinary experience, with at least 2&ndash;3 years in a Sous Chef or senior role</li><li>Experience in hotels, luxury dining, or large-scale catering operations preferred</li></ul><p>Job Type: Full-time</p><p>Pay: &#8377;60,000.00 - &#8377;70,000.00 per month</p><p>Benefits:</p><ul><li>Food provided</li><li>Health insurance</li><li>Provident Fund</li></ul><p>Work Location: In person</p>

Executive Sous Chef

Riviera Hotel Dubai

<p><b>Key Responsibilities</b></p><ul><li>Assist the Executive Chef in planning menus, recipes, and food presentation</li><li>Supervise kitchen staff and ensure proper food preparation and cooking standards</li><li>Ensure compliance with <b>food safety, hygiene (HACCP), and sanitation regulations</b></li><li>Monitor food quality, taste, portion control, and presentation</li><li>Manage inventory, food cost control, and minimize wastage</li><li>Train, mentor, and evaluate kitchen team members</li><li>Coordinate with purchasing and store departments</li><li>Handle kitchen operations in the absence of the Executive Chef</li><li>Ensure equipment maintenance and cleanliness of the kitchen</li><li>Maintain accurate records and reports as required</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Executive Sous Chef (Ex Sous Chef)

Raffles

<div><b>Company Description</b><p><br>
Company Description</p><p><b>
Raffles &amp; Fairmont the Red Sea</b>, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p><b><br>
Job Description</b><p><br>
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.</p><p><b>
Key Responsibilities:</b></p><ul><li><p>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</p></li><li><p>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</p></li><li><p>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</p></li><li><p>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</p></li><li><p>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</p></li><li><p>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</p></li><li><p>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</p></li><li><p>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</p></li><li><p>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</p></li><li><p>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</p></li><li><p>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</p></li><li><p>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</p></li><li><p>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</p></li><li><p>
Uphold company policies, service standards, and brand values at all times.</p></li><li><p>
Perform other duties as assigned to meet business needs.</p></li></ul><b><br>
Qualifications</b><ul><li><p><br>
Minimum of <b>2 years&rsquo; experience</b> in a similar leadership role within a luxury, high-volume hotel or resort environment.</p></li><li><p>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</p></li><li><p>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</p></li><li><p>
Creative and strategic thinker with a passion for innovation and continuous improvement.</p></li><li><p>
Strong understanding of cost control, inventory management, and food safety compliance.</p></li><li><p>
Adaptable and resilient in fast-paced, dynamic environments.</p></li><li><p>
Excellent interpersonal and guest engagement skills.</p></li><li><p>
Culinary degree or equivalent professional certification required.</p></li><li><p>
Advanced knowledge of food safety and HACCP standards.</p></li><li><p>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</p></li><li><p>
Media-friendly and confident representing the culinary team in events and promotions.</p></li></ul><b><br>
Additional Information</b><br>
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li><p>
Service-oriented with exceptional attention to detail.</p></li><li><p>
Professional grooming and presentation at all times.</p></li><li><p>
High energy level and self-motivated approach to achieving excellence.</p></li><li><p>
Ability to work collaboratively and contribute effectively in a team environment.</p></li></ul></div>

Executive Sous Chef - Raffles the Red Sea.

White Lodging

<div><div><div><div><div>Summary:</div></div><div></div><div><div><br>
The immediate direct support Chef in charge of all Culinary functions when the Executive Chef isn&rsquo;t on property, and has been trained in all aspect of Food and Beverage daily Operations, able to oversee the entire operation. [Executive Chef in training]</div></div></div><div><div><div><br>
Responsibilities</div></div><div></div><div><div><ul><li><br>
The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&amp;B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef.</li></ul>
The following is a sample list:<br>
<br>
<ul><li>Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.</li></ul><br>
<ul><li>Interview, hire, as directed &amp; train and manage all culinary staff on a daily basis</li></ul><br>
<ul><li>Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP&rsquo;s, &amp; Federal Guidelines, ensure the operation is in continuous compliance</li></ul><br>
<ul><li>Help Organize, Oversee and Manage all Food prep operations in Daily Operations</li></ul><br>
<ul><li>Help Create all menus, recipes, use records,</li></ul><br>
<ul><li>Help organize and execute menu implementation list and timelines</li></ul><br>
<ul><li>Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP&rsquo;s and directives, utilizing all daily forms and functions of WLW</li></ul><br>
<ul><li>Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs</li></ul><br>
<ul><li>Execute all accounting procedures required not limited to and including F&amp;B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&amp;L critiques in conjunction with, or as assigned</li></ul><br>
<ul><li>Check freshness of foods and ingredients, ensure all recipes and portion use records are followed</li></ul><br>
<ul><li>Monitor all Food related expenses and ensure budgeted levels are achieved</li></ul><br>
<ul><li>Monitor all guest corporate feedback scores and conspire for positive influence on rankings</li></ul><br>
<ul><li>Foster a climate of cooperation and respect between coworkers</li></ul><br>
<ul><li>Mentor all associates for career development and advancement<br>
</li></ul></div></div><br>
</div><br>
<div><div><div>Other Information</div></div><div></div><div><div><br>
COMPETENCIES<br>
<br>
<ul><li>Analytical Skills</li></ul><br>
<ul><li>Leading Edge</li></ul><br>
<ul><li>Creativity</li></ul><br>
<ul><li>Adaptability</li></ul><br>
<ul><li>Customer focus</li></ul><br>
<ul><li>Coaching</li></ul><br>
<ul><li>Energy</li></ul><br>
<ul><li>Selecting A Players</li></ul><br>
<ul><li>Team Building</li></ul><br>
SKILLS<br>
<br>
<ul><li>Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc</li></ul><br>
<ul><li>All Cooking and preparation equipment knowledge</li></ul><br>
<ul><li>All stewarding cleaning and maintenance equipment</li></ul><br>
<ul><li>Basic Human Resources Skills and Knowledges</li></ul><br>
<ul><li>Basic Sales Skills, and Technique Knowledges</li></ul><br>
EDUCATION/EXPERIENCE<br>
<br>
<ul><li>Associates of Culinary Arts or Business Administrative<br>
</li></ul><br>
<br>
WORKING CONDITIONS<br>
<br>
<ul><li>35% Cerebral and 65% Physical<br>
</li></ul><br>
<br>
FULL TIME BENEFIT OVERVIEW<br>
<br>
<ul><li>Medical, Dental, and Vision</li></ul><br>
<ul><li>Short- and Long-Term Disability and Life Insurance</li></ul><br>
<ul><li>Employee Assistance Program (EAP)</li></ul><br>
<ul><li>401(k)</li></ul><br>
<ul><li>Paid Time Off to include Vacation, Holidays, &amp; Sick</li></ul><br>
<ul><li>Tuition Reimbursement</li></ul><br>
<ul><li>Complimentary and Discounted Rooms</li></ul></div></div></div></div><div><p><br>
Location Code: 9093</p></div></div>
<br><div></div><div><div><div><div>Saratoga WY
</div></div></div><div><div><div>Posted:</div>
<div>12/23/2025</div>
</div><div><div>Job Reference #:</div>
<div>9093202R2147</div></div></div></div>

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>An architectural icon in the heart of Saudi Arabia&rsquo;s vibrant capital soaring over the city in the iconic Kingdom Tower, Four Seasons Hotel Riyadh is a buzzing hub at the forefront of style and sophistication. Redesigned interiors bring authentic Saudi heritage and craftsmanship to life, while our distinguished team provides a bespoke experience through thoughtful, personalized service and hospitality.
<p></p><p><b>About The Role:
</b></p><p>The Sous Chef is the second-in-command in the kitchen and plays a key leadership role in ensuring the delivery of exceptional culinary experiences in accordance with 5-star hotel standards. This position supports the Executive Chef in menu planning, kitchen operations, staff supervision, food quality control, and maintaining the highest levels of hygiene, safety, and efficiency.
</p><p><b>Four Seasons Hotel Riyadh:
</b></p><p>Prime location in the heart of the capital, nestled within the iconic 99-storey Kingdom Tower. Situated at such a prestigious address, our property offers unparalleled proximity to key business areas, shopping centres, and cultural sites, 276 spacious and light-filled rooms, including 39 luxurious suites.
</p><p><b>Key Responsibilities:
</b></p><p><b>1. Culinary Operations
</b></p><p>Assist the Executive Chef in planning, developing, and executing innovative menus.
</p><p>Oversee daily food preparation and production across all kitchen sections.
</p><p>Ensure consistent presentation, portioning, and taste quality of all dishes.
</p><p>Supervise and participate in cooking to maintain top-quality standards.
</p><p><b>2. Team Leadership &amp; Training
</b></p><p>Supervise, guide, and motivate kitchen staff, including chefs de partie, commis, and trainees.
</p><p>Provide on-the-job training to improve culinary skills and food preparation techniques.
</p><p>Organize shift schedules and allocate tasks efficiently.
</p><p>Maintain positive teamwork and professional communication.
</p><p><b>3. Quality &amp; Hygiene Control
</b></p><p>Enforce 5-star hotel food safety and sanitation standards (HACCP or local compliance).
</p><p>Monitor kitchen cleanliness, equipment maintenance, and inventory rotation.
</p><p>Inspect ingredients for quality and freshness.
</p><p><b>4. Cost &amp; Inventory Management
</b></p><p>Assist in managing food cost, wastage, and portion control.
</p><p>Support inventory planning and ordering supplies while maintaining budget targets.
</p><p>Maintain accurate records of stock usage and wastage.
</p><p><b>5. Coordination &amp; Communication
</b></p><p>Collaborate closely with the Executive Chef, F&amp;B team, banquet operations, and service staff.
</p><p>Help plan and coordinate special events, banquets, and VIP functions.
</p><p>Ensure smooth communication between kitchen sections to guarantee timely service.
</p><p><b>Food &amp; Beverage
</b></p><p>The hotel offers three exceptional restaurant venues, collectively offering a seating capacity of 250 guests.
</p><p>Our event facilities, with a mix of Ballroom and Meeting Rooms offer a remarkable 7,213 square meters (77,640 square feet) of space, making them the perfect choice for a wide range of events.
</p><p><b>SPA and Wellness
</b></p><p>Nestled within our establishment, our world-class spa offers an array of indulgence across 8 treatment rooms for male guests and 1 treatment room designed exclusively for female guests. This haven of rejuvenation also encompasses high end facilities and a meticulously outfitted fitness center.
</p><p></p><p><b>Knowledge and Skills
</b></p><ul><li>Educational certificate in Culinary Art
</li><li>Talented individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair and the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
</li><li>supervisory or minimum assistant manager level in Food &amp; Beverage.
</li><li>Knowledge of food &amp; beverage food and cost control, and labor control.
</li><li>Requires reading, writing and oral proficiency in the English language.
</li><li>This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends and holidays.
</li></ul><p></p><p><b>What to Expect:
</b></p><p>Competitive Net Salary in a Tax-Free Environment
</p><p>Competitive housing allowance
</p><p>Transportation is provided
</p><p>30 days&rsquo; vacation
</p><p>10 days Public Holidays per year
</p><p>Paid home leave tickets.
</p><p>Complimentary employee meals
</p><p>Medical Insurance
</p><p>Life Insurance
</p><p>Employee Assistance Program
</p><p>Worldwide Complimentary Room Nights with Four Seasons
</p><p>Laundry/dry cleaning for provided for work attire.
</p><p>Growth &amp; Development opportunities</p></div><p></p>

Sous Chef - In Room Dining

Sodexo

<div>Role Overview:
<h1 class="jobSectionHeader"><b>Executive Sous Chef</b></h1><h2 class="jobSectionHeader"><b>
About the Role</b></h2><p>
We are seeking a <b>hands-on, Executive Sous Chef</b> to join our culinary leadership team. This role is central to delivering a best-in-class dining experience for our client, with a focus on <b>fresh, local ingredients, simple scratch cooking, and bulk production techniques</b>.</p><p>
As Executive Sous Chef, you will partner closely with the Executive Chef to drive innovation, uphold culinary excellence, and inspire collaboration across the kitchen. This is not a back-office role&mdash;it&rsquo;s a leadership position that thrives in the action of the kitchen, guiding the team through service and production with energy and precision.</p><p></p><p><br>
We are obsessed with <b>great food, local products, and simple scratch cooking</b>. Our vision is to be <b>best in class</b>, and we&rsquo;re looking for a culinary leader who shares that passion. This is your chance to make an impact, inspire a team, and help shape a program that celebrates quality and creativity every day.</p><h2 class="jobSectionHeader"><b>
Schedule</b></h2><ul><li><p><b>
Shift begins at noon</b> to lead afternoon and evening operations.</p></li><li><p><b>
Days off vary</b>, offering flexibility while ensuring coverage for the team.</p></li></ul><div><br>
</div>
What You'll Do:
<ul><li><p><b>Lead by example</b> in daily operations, ensuring consistency and excellence in scratch cooking and large-scale production.</p></li><li><p><b>
Champion local products</b> and seasonal ingredients, elevating menus with creativity and authenticity.</p></li><li><p><b>
Collaborate with the Executive Chef</b> to design, execute, and refine culinary programs that exceed client expectations.</p></li><li><p><b>
Mentor and develop kitchen staff</b>, fostering a culture of teamwork, respect, and continuous improvement.</p></li><li><p><b>
Maintain operational standards</b> including food safety, quality control, and efficient production processes.</p></li><li><p><b>
Utilize computer systems</b> for menu planning, inventory management, scheduling, and communication to keep operations seamless and organized.</p></li></ul><br>
<p></p>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div><br>
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li><p>A <b>proven culinary leader</b> with experience in high-volume, scratch-based cooking.</p></li><li><p>
Strong organizational skills and the ability to thrive in a dynamic, fast-paced environment.</p></li><li><p>
Comfort with <b>technology and computer systems</b> to support culinary operations and team management.</p></li><li><p>
A passion for <b>innovation, collaboration, and great food</b>.</p></li><li><p>
Commitment to excellence and the drive to set new standards in hospitality.</p></li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div><br>
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience<br>
Minimum Management Experience - 2 years
<br>
Minimum Functional Experience &ndash; 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div><div></div>

Executive Chef 1

Nonna Kitchen 

<ul><li>Assisting the executive chef in a restaurant.</li><li>Preparing dishes.</li><li>Managing kitchen operations.</li><li>Scheduling employees.</li><li>Tracking inventory.</li><li>Ordering supplies.</li><li>Training new kitchen employees.</li><li>Handling administrative duties.</li><li>Supervising staff.</li><li>Maintaining equipment.</li><li>Ensuring kitchen cleanliness and hygiene.</li></ul><p>Job Type: Full-time</p><p>Pay: From QAR7,000.00 per month</p>

kitchen Sous Chef

Search 10000+ Executive chef assistant jobs near you this December. New roles added regularly across leading industries. Apply today.

10000 executive chef assistant jobs NEAR_ME

Executive Sous Chef

Executive Sous Chef (Ex Sous Chef)

Executive Sous Chef - Raffles the Red Sea.

Executive Sous Chef

Sous Chef - In Room Dining

Executive Chef 1

kitchen Sous Chef