Job Title

ResponsibilitiesCollaborate with the Executive Chef in menu planning, recipe development, and culinary innovationAssume a leadership role in the kitchen, overseeing day-to-day operations and ensuring seamless serviceSupervise and mentor kitchen staff, fostering a culture of creativity, excellence, and teamworkManage food preparation, cooking, and presentation to meet and exceed quality standardsMonitor kitchen inventory, control costs, and facilitate efficient ordering of suppliesEnsure strict adherence to health and safety regulations, sanitation standards, and food hygieneAssist in developing and implementing kitchen policies and proceduresActively contribute to maintaining a positive and productive kitchen environmentRequirements and SkillsProven experience as an Executive Sous Chef or in a similar leadership role in a high-end culinary settingCulinary degree or equivalent certificationExtensive knowledge of culinary techniques, flavor profiles, and presentationStrong leadership and managerial skills with the ability to inspire and guide a culinary teamExceptional organizational and multitasking abilitiesThorough understanding of food safety and sanitation regulationsCulinary creativity and innovationExcellent leadership, communication, and interpersonal skillsProactive problem-solving and decision-making capabilitiesAbility to thrive in a fast-paced, high-pressure kitchen environmentCollaborative approach and effective team managementCan also connect with me at