Executive Sous Chef

Role Overview

As Executive Sous Chef, you’ll play a key leadership role in driving kitchen operations, mentoring the team, and maintaining the highest culinary and hygiene standards. You'll be hands-on with prep, service, and planning — and will act as the right hand to the Head Chef in all aspects of kitchen management, from cost control to new dish development.

Key Responsibilities

• Oversee kitchen operations and ensure seamless day-to-night service
• Lead and mentor a team of chefs, cooks, and kitchen assistants
• Uphold food quality, consistency, and presentation according to brand standards
• Support menu development, R&D, and rollout of seasonal specials
• Manage inventory, food cost, and supplier coordination
• Enforce strict hygiene, safety, and cleanliness standards in the kitchen
• Step into the Head Chef role when required

Requirements

• At least 5 years of professional kitchen experience, including 2+ years in a leadership or sous chef role
• Strong foundation in comfort food and modern plating techniques
• Proven ability to manage team dynamics and fast-paced service periods
• Solid understanding of kitchen operations, cost control, and planning
• Food Hygiene Certification required
• Able to work flexible shifts, including weekends and public holidays

Job Type: Full-time

Pay: $3,800.00 - $4,500.00 per month

Supplemental Pay:

• Performance bonus

Work Location: In person

Expected Start Date: 01/08/2025