Executive Sous Chef

Job Summary

We are seeking an Executive Sous Chef to manage large-scale bakery and savory food production operations. The role involves overseeing adherence to standard operating procedures (SOPs), ensuring quality and hygiene benchmarks, managing food costs and minimizing wastage, leading product development efforts, and supervising kitchen teams in a professional bakery environment.

Responsibilities

• Direct large-volume bakery and savory food production processes.
• Maintain and enforce standard operating procedures (SOPs) alongside quality and hygiene standards.
• Implement effective food cost control and waste reduction strategies.
• Lead the creation and enhancement of new bakery products.
• Provide leadership and management to kitchen staff and teams to ensure smooth operations.

Requirements

• Graduation in Hotel Management or Culinary Arts.
• Experience of 5 to 8 years in commercial baking, or in managing central or flight kitchens.
• Demonstrated expertise in bulk production environments.
• Proven leadership skills in team management within kitchen operations.