Executive Sous Chef

Overview

The Executive Sous Chef demonstrates exceptional culinary skills by engaging directly in kitchen tasks while supporting leadership and overseeing all food-related operations. This role focuses on enhancing both guest and employee experiences and optimizing financial outcomes across all culinary departments. The Executive Sous Chef plays a critical role in supervising diverse kitchen areas, from banquet services to room service and employee cafeteria operations, ensuring high-quality food production and compliance with sanitation standards.

Key Responsibilities

• Direct and manage daily culinary operations, providing leadership and substituting for absent staff when necessary.
• Lead by example, fostering a cooperative environment built on trust, respect, and integrity among team members.
• Set performance standards, monitor employee achievements, and ensure fair application of company policies.
• Assess staffing needs aligned with service quality, operations, and financial goals.
• Establish open communication channels with employees to enhance job satisfaction and address concerns.
• Train culinary staff by introducing modern cooking techniques and equipment demonstrations.
• Formulate and enforce purchasing and receiving procedures with a focus on budget management and safety compliance.
• Contribute to budget planning, controlling expenses related to food, supplies, uniforms, and equipment.
• Guide menu development, ensure food quality and presentation meet brand standards, and uphold proper food safety practices.
• Drive exceptional guest service by fostering a culture that exceeds customer expectations and promptly addressing feedback and complaints.
• Mentor and develop staff through coaching, performance appraisals, and maintaining equitable treatment.
• Collaborate with banquet and catering teams to align food knowledge and menu strategies.
• Administer employee discipline following established protocols and ensure thorough documentation.
• Provide clear communication to all levels of staff using multiple channels and apply analytical skills to resolve operational challenges.

Candidate Profile and Qualifications

• EITHER a high school diploma or GED with a minimum of six years' experience in culinary or related food and beverage fields.
• OR a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related discipline coupled with at least four years of relevant professional experience.

Additional Information

This position is located in West Bay, Doha, Qatar and requires on-site presence. The role is categorized under management within the food and beverage domain at a luxury hotel chain known for its bespoke service and cultural diversity. The employer emphasizes equal opportunity and inclusiveness, valuing diverse backgrounds and fostering a cooperative work environment.