Executive Sous Chef

2 weeks ago

Cebu City, Philippines Bluewater Resorts Full time

Position Summary: The Executive Sous Chef assists the Executive Chef in managing all kitchen and food production operations across the hotel and resort’s outlets, including restaurants, banquets, and special events. The role ensures consistent food quality, creativity in menu execution, cost efficiency, and adherence to the highest standards of hygiene and safety. The Executive Sous Chef also leads and develops the culinary team to maintain excellence in every aspect of food service. Key Responsibilities: 1. Kitchen Operations Oversee daily kitchen operations for all dining outlets and events. Ensure all food items are prepared and presented according to hotel standards. Maintain consistency, portion control, and quality across all menus. Support the Executive Chef in ensuring smooth kitchen flow during peak operations. 2. Menu Planning & Development Assist in creating innovative menus that reflect current culinary trends and guest preferences. Collaborate in planning seasonal and promotional dishes. Ensure accurate recipe documentation and standardization. 3. Team Leadership & Development Supervise and motivate kitchen staff to perform at high standards. Conduct regular training, coaching, and performance evaluations. Promote teamwork and a positive work environment. Schedule kitchen staff effectively to ensure adequate coverage. 4. Cost Control & Inventory Management Monitor food costs, wastage, and portion control. Ensure efficient purchasing, receiving, and storage of food supplies. Participate in monthly inventory and cost analysis to support financial targets. 5. Hygiene, Safety & Compliance Enforce strict adherence to hygiene, sanitation, and food safety policies. Ensure compliance with HACCP and local health regulations. Conduct regular kitchen inspections and audits. 6. Coordination & Guest Satisfaction Work closely with the Executive Chef, F&B Manager, and service team to ensure guest satisfaction. Address guest feedback professionally and promptly. Represent the kitchen in coordination meetings and act as the Executive Chef in his/her absence. Qualifications: Degree or Diploma in Culinary Arts or related field. Minimum 3–5 years experience as a Sous Chef or similar role in a hotel or resort. Strong knowledge of international cuisines and modern culinary techniques. Proven leadership and team management skills. Excellent organizational, communication, and problem-solving abilities. Thorough understanding of cost control, menu planning, and HACCP standards. Flexible to work extended hours, weekends, and holidays as required. #J-18808-Ljbffr

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