Executive Sous Chef

SOFITEL JABAL OMAR MAKKAH Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives

Minimum 8-10 years of professional culinary experience in established kitchens Minimum 3-5 years in a supervisory or leadership role within a kitchen environment Proven experience in fine dining, upscale restaurants, or premium hospitality establishments Experience managing kitchen budgets, inventory, and food cost controls

Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation. Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development. Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications. Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas. Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality. Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members. Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours. Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability. Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality. Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen. Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives.