Executive Sous Chef
Job Title: Executive Sous Chef
Reports to: General Manager
Job Summary
We are seeking a visionary and hands-on Executive Sous Chef to lead our F&B production, the idea candidate will take full responsibility for the kitchen, ensuring excellence in food quality, top notch creativity and service delivery.
Key Responsibilities
- Lead, monitor and manage the entire kitchen brigade, fostering a culture of teamwork and excellence.
- Take ownership of menu planning, food design and innovation to align with guest preference and market trends.
- Oversee daily kitchen operations, ensuring efficiency, consistency and top-tier hygiene standards.
- Manage banquet and event catering, guaranteeing flawless execution for conferences, restaurants and special functions in terms of food requirements.
- Control costs, monitor stock levels and drive profitability through effective purchasing and portion management.
- Collaborate with F&B leadership to design seasonal promotions and signature dining experiences.
- Represent the kitchen in management meetings and work closely with hotel leadership to deliver strategic goals.
Qualifications and Skills
- Diploma / Degree in Culinary Arts or Hospitality Management.
- 7+ years progressive Kitchen experience, with atleast 3 years in a leadership role within a 4* or 5* hotel.
- Proven expertise in a'la carte buffet and mass production.
- Cost control and menu profitability knowhow.
- Creative, inspiring leader with excellent communication, organizational and people management skills.
Application Procedure
Got what it takes? We'd love to hear from you! Send your application and CV to careers@gelianhotel.com on or before 31st October 2025. The role to be the email subject.
Gelian Hotel is an equal opportunity employer.
