Executive Sous Chef

Responsibilities

• Supervise daily kitchen operations and ensure consistent food quality, taste, and presentation
• Lead, train, and motivate kitchen teams to achieve operational excellence
• Develop new menus, recipes, and seasonal culinary concepts
• Monitor food costs, wastage, and inventory levels for effective cost control
• Maintain compliance with HACCP, food safety, hygiene, and sanitation standards
• Coordinate with Purchasing and Stores for ingredient availability
• Support banquet operations, special events, and VIP guest requirements
• Manage staffing, scheduling, and performance of kitchen employees
• Handle guest feedback related to food quality

Requirements

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field
• Minimum 10–12 years of culinary experience in reputed hotels or luxury resorts
• Previous experience as a Sous Chef or Executive Sous Chef in a 5-star hotel preferred
• Strong knowledge of international cuisines and menu planning
• Proficiency in food safety standards, HACCP, and hygiene practices

About the Company

Accor is a worldwide leader in hospitality, offering diverse brands and limitless possibilities for professional growth and learning.