Executive Sous Chef

Job Purpose To support the Executive Chef in leading and coordinating the Culinary Division, ensuring the consistent delivery of food quality, safety standards, and operational efficiency across all resort kitchens.
As the second-in-command, the Executive Sous Chef assists in translating culinary strategy into daily execution, provides leadership presence, and ensures continuity of operations in the absence of the Executive Chef.
This role plays a key part in developing and sustaining culinary leadership strength, contributing to the long-term stability and continuity of the kitchen brigade across seasons.
Key Responsibilities Operational Leadership & Continuity Support the Executive Chef in overseeing all culinary operations to ensure smooth daily workflow and alignment across kitchens.
Maintain operational control and decision-making authority when delegated or when acting in the Executive Chef’s absence.
Actively enforce culinary and hygiene standards, addressing non-compliance directly and escalating issues when required.
Ensure accurate use of all kitchen-related digital systems, including production plans, allergen records, and procurement tools.
Quality, Safety & Compliance Ensure full adherence to HACCP and health & safety standards across storage, preparation, and service areas.
Conduct kitchen walk-throughs and spot checks to monitor compliance and discipline.
Support corrective actions and follow-up where quality gaps or safety risks are identified.
People Leadership & Development Mentor and guide Chef de Cuisines and Sous Chefs to strengthen leadership capabilities and operational consistency.
Support structured pre-season recruitment, onboarding, and training activities to build a cohesive seasonal team.
Promote a positive and respectful kitchen culture that encourages retention and seasonal return of strong performers.
Financial & Operational Support Assist the Executive Chef in monitoring food cost performance, stock usage, waste control, and purchasing discipline.
Contribute to menu implementation efficiency, production scheduling, and resource planning.
Cross-Functional Coordination Maintain strong collaboration with the Food & Beverage Service leadership team to ensure alignment between kitchen production and service delivery.
Participate in management meetings and handovers where delegated.
Coordinate with Outlet Senior Managers and F&B Supervisors during service to ensure smooth kitchen-to-service communication.
Collaborate effectively with key support functions — including Finance (cost monitoring, stock variances, waste tracking, capex planning), Procurement (responsible sourcing, supplier audits, product specifications), and Maintenance/Engineering (equipment planning, preventive maintenance, issue resolution) — to ensure smooth operational performance and compliance across all culinary activities.
Accountability Accountable for ensuring continuity and stability of kitchen operations under direction of the Executive Chef.
Responsible for reinforcing culinary standards, safety compliance, and leadership behavior across the brigade.
Acts as delegated leader of the Culinary Division in the absence of the Executive Chef.