Executive Sous Chef

We are looking for an experienced and passionate Executive Sous Chef to join our Culinary team and support the Executive Chef in leading the overall Food Production and Stewarding operations.

Key Responsibilities :

• Lead day-to-day kitchen operations and ensure consistent food quality, presentation, hygiene, and safety standards.
• Act as the second-in-command and manage the Culinary Department in the absence of the Executive Chef.
• Lead, coach, and develop culinary colleagues while driving a high-performance and engaging team culture.
• Monitor food cost, wastage, portion control, inventory, and kitchen productivity to achieve financial targets.
• Ensure compliance with IHG brand standards, HACCP, food safety, hygiene, and local regulations.
• Support menu planning, recipe development, food costing, promotions, banquets, and special events.
• Collaborate closely with F&B, Stewarding, Purchasing, Engineering, Finance, HR, and other hotel departments.
• Drive continuous improvement in culinary standards and enhance the overall guest dining experience.

What we are looking for:

• 7–8 years of relevant culinary experience, preferably with a reputed business, upscale, or luxury hotel.
• Previous experience as Sous Chef / Executive Sous Chef or in a similar culinary leadership role.
• Diploma/Degree in Culinary Arts, Hotel Management, or a related field.
• Strong leadership, communication, planning, and problem-solving skills.
• Excellent knowledge of food production, kitchen operations, food safety, hygiene, and cost control.
• Passion for culinary excellence and developing high-performing teams.
• Experience with an international hotel brand will be an added advantage.

Join us and be part of a team committed to delivering exceptional culinary experiences while living the IHG Way of working.