executive sous chef

Elegancia Services

<p><b>Job Title: Executive Sous Chef</b><br/><b>Location:</b> Doha, Qatar<br/><b>Job Type:</b> Full-time</p><p><b>Job Summary:</b><br/>We are seeking a highly skilled and experienced Executive Sous Chef to support the Executive Chef in managing all kitchen operations. The ideal candidate will have a strong background in high-volume catering or food production, exceptional leadership skills, and a passion for delivering high-quality cuisine while maintaining operational efficiency.</p><p><b>Key Responsibilities:</b></p><ul><li>Assist the Executive Chef in overseeing daily kitchen operations across all sections</li><li>Supervise and lead kitchen staff, ensuring high performance and adherence to standards</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Monitor food preparation, portion control, and waste management</li><li>Maintain strict hygiene and food safety standards (HACCP compliance)</li><li>Support menu planning, development, and cost control initiatives</li><li>Train, mentor, and develop junior kitchen staff</li><li>Manage inventory, stock ordering, and supplier coordination</li><li>Ensure smooth coordination between kitchen and service teams</li><li>Step in for the Executive Chef in their absence</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as an Executive Sous Chef or Senior Sous Chef</li><li>Strong background in catering, bulk production, or multi-outlet operations</li><li>Diploma or Degree in Culinary Arts or Hospitality Management</li><li>Excellent leadership and team management skills</li><li>Strong knowledge of food safety and sanitation standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication skills in English (Arabic is a plus)</li></ul><p><b>Preferred Qualifications:</b></p><ul><li>Experience in large-scale catering or hospitality groups</li><li>Knowledge of cost control and budgeting</li><li>Creativity in menu development and presentation</li></ul><p>Job Types: Full-time, Permanent</p><p>Application Question(s):</p><ul><li>Are you currently Working?</li><li>Do you have any experience in Industrial Catering?</li><li>How soon can you join?</li></ul><p>Work Location: In person</p>

Executive Sous Chef

Hilton

<div><p>Executive Sous Chef</p><p>
An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.</p><p><b><br>
What will I be doing?</b><br>
</p><p>As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul><li>Assist with organizing special events and special food promotions.</li></ul><ul><li><p>
Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.</p></li><li><p>
Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel&rsquo;s food and beverage standards and standardized menu guidelines.</p></li><li><p>
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.</p></li><li><p>
Maintain a hygienic kitchen and personal hygiene.</p></li><li><p>
Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.</p></li><li><p>
Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</p></li><li><p>
Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</p></li><li><p>
Provide input for probation and formal performance appraisal discussions in line with company guidelines.</p></li><li><p>
Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</p></li><li><p>
Approve leave after considering hotel occupancy.</p></li><li><p>
Work with superior in the preparation and management of the department&rsquo;s budget.</p></li><li><p>
Control and monitor departmental costs on an ongoing basis to ensure performance against budget.</p></li><li><p>
Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</p></li><li><p>
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</p></li><li><p>
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</p></li><li><p>
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</p></li><li><p>
Log security incidents and accidents in accordance with hotel requirements.</p></li><li><p>
Implement and practice HACCP.</p></li><li><p>
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</p></li><li><p>
Responsible to monitor implementation of Hygiene and HACCP policies and procedure.</p></li><li><p>
Frequent follow ups on all HACCP related documentation. Spot check on critical control points</p></li></ul><b>
What are we looking for?</b><p><br>
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul>
<li>Strong Junior Sous Chef or previous Sous Chef Experience</li>
<li>Approaches food in a creative way</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent grooming standards</li>
<li>Excellent planning and organising skills</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

AL SAFADI RESTAURANT

<p><b>Job Description :</b></p><p>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.</p><p><b>Key Responsibilities:</b></p><p><b>Operational Management:</b></p><ul><li>Oversee the day-to-day operations of the central kitchen, ensuring smooth and efficient large-scale food production.</li><li>Supervise all kitchen sections including hot and cold Section, bakery, butchery, Juice, Pastry, Shawarma Sections</li><li>Ensure timely production and dispatch of food items to all branches in line with operational schedules.</li><li>Maintain consistency in food quality, taste, and presentation and distribution standards to all the branches.</li></ul><p>&middot; Ensure all food are prepared according to standardized recipes and approved specifications set by the Executive Chef.</p><p>&middot; Conduct regular quality checks to maintain the highest hygiene and food safety standards.</p><ul><li>Manage food cost effectively through proper planning, waste control, and efficient use of resources.</li><li>Review and approve store requisitions, direct purchases, and supplier deliveries by coordination with procurement department as per the company polices.</li><li>Lead, train, and supervise a large team of chefs, cooks, and kitchen staff and Develop training programs and performance monitoring.</li><li>Collaborate closely with branch chefs and other departments to ensure smooth coordination and supply flow.</li></ul><p><b>Qualifications &amp; Requirements:</b></p><ul><li>Proven experience in <b>large-scale catering, central kitchen operations, or hotel group environments</b>.</li><li>Strong culinary background with expertise in multi-cuisine or high-volume production.</li><li>Solid knowledge of <b>cost control, budgeting, and kitchen financial management</b>.</li><li>Demonstrated ability to manage and lead large teams.</li><li>In-depth understanding of <b>food safety systems (HACCP, local regulations)</b>.</li><li>Excellent organizational, leadership, and communication skills.</li><li>Participate in menu planning, new product development, and seasonal offerings.</li><li>Plan kitchen production schedules based on business demand and forecasts.</li><li>Ensure proper planning and maintenance of kitchen equipment (FF&amp;E) and operational tools.</li><li>Conduct daily briefings, assign duties, and ensure clear communication within the team.</li><li>Foster a positive, disciplined, and high-performance work environment.</li></ul><p>Job Types: Full-time, Contract<br/>Contract length: 24 months</p><p>Work Location: In person</p>

Lanier Islands

<div><div><div><b>SUMMARY</b></div>
<div>The Executive Sous Chef will coordinate, plan, and supervise the production, preparation, and presentation of food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. They will work closely with the Executive Chef to develop top-tier food options for our guests and guide culinary associates to create and present these recipes in our restaurants and banquet operations. They are also responsible for supervising the production of food, recommending and implementing procedural and production changes, and monitoring food and labor costs.</div>
<div></div><div><b>ESSENTIAL DUTIES AND RESPONSIBILITIES </b>include the following. Other duties may be assigned.</div>
<ul><li>Assist the Executive Chef in the direction and oversight of all culinary operations.</li>
<li>Assigns, in detail, specific duties to all kitchen employees under supervision for efficient operation of the kitchen.</li>
<li>Ensure proper receiving, storage (including temperature setting), and rotation of food products so as to comply with Health Department regulations and resort quality.</li>
<li>Responsible for the safety training and coordination of kitchen safety programs.</li>
<li>Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced, which conform to all company standards.</li>
<li>Supervise human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.</li>
<li>Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved.</li>
<li>Assist in the creation and planning of menus and daily specials; implement the necessary production changes to attract new business and ensure current guest satisfaction.</li>
</ul><div><b>SUPERVISORY RESPONSIBILITIES</b></div>
<ul><li>Directly supervises up to 20 employees in the Kitchen.</li>
<li>Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.</li>
<li>Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.</li>
</ul><div><b>QUALIFICATIONS
</b></div><div>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.<br>
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div>
<ul><li>Strong knowledge of various cooking methods, ingredients, and procedures, current food trends and styles.</li>
<li>Even-handed management style and skills; helpful and friendly, willing to go the extra mile.</li>
<li>Good communication skills, always suggesting ideas and solutions</li>
<li>Desire to train and develop team members</li>
<li>Time-management skills</li>
<li>Critical thinking and ability to make effective decisions quickly when required</li>
<li>Organized with a great eye for detail</li>
<li>Must be at least 18 years of age with a valid driver&rsquo;s license and clean MVR for 3 years</li>
</ul><div><b>EDUCATION and/or EXPERIENCE</b></div>
<ul><li>Culinary degree from a college or university; and five years hotel and two years sous chef experience.</li>
<li>Current Food-Safe certification or food handler sanitation certificate required.</li>
<li>Bilingual skills a plus.</li>
<li>Experience in sanitation and safe food handling.</li>
<li>Must have two years supervisory experience in a culinary environment.</li>
</ul><div><b>LANGUAGE SKILLS</b></div>
<div>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.</div>
<div></div><div><b>MATHEMATICAL SKILLS</b></div>
<div>Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.</div>
<div></div><div><b>REASONING ABILITY</b></div>
<div>Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.</div>
<div></div><div><b>PHYSICAL DEMANDS</b></div>
<div>The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div>
<div>While performing the duties of this job, the employee is regularly required to stand, walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste and smell. The employee must regularly lift and /or move up to 50 pounds. Specifically, vision abilities required by this job include close vision, distance vision, and ability to adjust focus.</div>
<div></div><div><b>WORK ENVIRONMENT</b></div>
<div>The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</div>
<div>While performing the duties of this job, the employee frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat or cold.</div>
<div>The noise level in the work environment is usually moderate.</div></div></div>

IHG Hotels & Resorts

<div>
 <ul>
  <li>
   Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  </li>
  <li>
   In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
  </li>
  <li>
   Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
  </li>
  <li>
   Guide Sous Chefs in decision making and judgment.
  </li>
  <li>
   Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  </li>
  <li>
   Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  </li>
  <li>
   Assist the Executive Chef in compiling the annual marketing plans and budgets.
  </li>
  <li>
   Ensure disciplinary and grievance procedures are adhered to.
  </li>
  <li>
   Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
  </li>
  <li>
   Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  </li>
  <li>
   Find ways to improve the efficiency of the operations which will benefit our clients.
  </li>
  <li>
   Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.
  </li>
  <li>
   Constantly strive to reduce energy consumption within the kitchens.
  </li>
  <li>
   Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
  </li>
  <li>
   Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
  </li>
  <li>
   Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.
  </li>
  <li>
   Assists in the preparation and control of daily and weekly market lists.
  </li>
  <li>
   Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
  </li>
  <li>
   Create and develop new dishes and recipes by keeping up with the latest market trends.
  </li>
  <li>
   Constantly strive to improve kitchen operating procedures.
  </li>
  <li>
   Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
  </li>
  <li>
   Be fully responsible for the labor budget of the kitchen department.
  </li>
  <li>
   Propose and initiate when approved, new services and products for our guests.
  </li>
  <li>
   Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
  </li>
  <li>
   Perform any other reasonable duties as required by the department head from time to time
  </li>
  <li>
   Co-operate with the company to achieve compliance with FLS legislation
  </li>
  <li>
   Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
  </li>
  <li>
   Read, understand, and implement the relevant sections of the FLS Policy
  </li>
  <li>
   Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
  </li>
  <li>
   Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
  </li>
  <li>
   Not intentionally or recklessly interfering with anything provided in the interests of safety
  </li>
  <li>
   Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
  </li>
  <li>
   Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
  </li>
  <li>
   Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
  </li>
  <li>
   Not undertake any activity which compromises their personal FLS, or the FLS of others
  </li>
  <li>
   Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
   <br/>
   <br/>
  </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>


<div><ul><li>Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.</li><li>In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.</li><li>Guide Sous Chefs in decision making and judgment.</li><li>Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assist the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensure disciplinary and grievance procedures are adhered to.</li><li>Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchens.</li><li>Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.</li><li>Assists in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.</li><li>Perform any other reasonable duties as required by the department head from time to time</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul><p>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</p></div>

Six Flags Qiddiya City and Aquarabia

<div><p>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.</p><p></p><p><b>
Key Functional Tasks</b></p><p></p><ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><p></p><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><p></p><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><p></p><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><p></p><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><p></p><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><p></p><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><p></p><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><p></p><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul><p></p><p><b>
Key Managerial Tasks</b></p><p></p><ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul><br>
<b>
Requirements</b><p><b><br>
Knowledge &amp; Experience:</b></p><p>
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.</p><p><b>
Education &amp; Certifications:</b></p><p>
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</p></div>

Senior Manager - Executive Sous Chef (Central Kitchen)

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Senior Manager - Executive Sous Chef (Central Kitchen)