This job posting has expired
Expired on March 29, 2026
Executive Sous Chef
Job Description
The Executive Sous Chef is a senior, hands-on leadership role responsible for supporting culinary operations and driving innovation in food concepts. This role plays a key part in menu development, recipe creation, concept design, and special events, while maintaining the highest standards of quality, creativity, and kitchen performance.
Responsibilities
- Lead and support kitchen operations and culinary teams
- Develop innovative menus, recipes, and food concepts
- Oversee food quality, consistency, and presentation
- Contribute to special events, promotions, and new concepts
- Maintain food safety, hygiene, and operational standards
- Assist in cost control, inventory management, and supplier coordination
- Ensure efficient workflow and high team performance
Qualifications
- Nationality: Any nationality except Asia
- Minimum 12–14 years of experience in the culinary field
- Minimum bachelor’s degree in Catering Science or Culinary Arts
- Experience in reputable restaurants or luxury hotels preferred