Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in overseeing daily food production and stewarding operations within a hotel environment. This role ensures high standards of quality, cost control, and guest satisfaction while assisting in strategic planning and staff coordination.

Key responsibilities

• Assist the Executive Chef in managing day‑to‑day food production and stewarding activities.
• Monitor and analyze sales, costs, food quality, presentation, and guest satisfaction.
• Help develop and maintain operation manuals and accurate costing for all menu items.
• Participate in planning and organizing food and beverage events, including daily briefings.
• Support inventory management, setting minimum and maximum stock levels for food, materials, and equipment.
• Ensure compliance with IHG purchasing standards and health, hygiene, and safety policies.
• Track local competitor activities and stay informed on industry trends.

Required profile

• Bachelor's degree in a relevant field.
• Strong understanding of hospitality operations, cost control, and quality standards.
• Ability to influence, solve problems, and adapt to changing priorities.
• Customer‑service orientation and teamwork mindset.

Required skills

• Proficiency with Microsoft Office tools.
• Experience using Opera/Fidelio property management systems.
• Familiarity with Micros point‑of‑sale software.

What we offer

• Competitive salary and benefits package.
• Uniform provision and generous room discount.
• Comprehensive training and development opportunities.
• Supportive team environment that values diverse perspectives.