Executive Sous Chef

Описание вакансии

компания "the st. regis astana"

executive sous chef – key responsibilities

• support the executive chef in the overall management of all kitchen operations, ensuring the highest culinary and service standards are consistently achieved.
• lead daily kitchen operations in the absence of the executive chef, ensuring compliance with all food & beverage policies, brand standards, and haccp regulations.
• supervise and coordinate all kitchen brigades, maintaining high levels of productivity, teamwork, discipline, and motivation.
• plan, organize, and monitor food production to meet operational demands while controlling food cost, waste, and labor expenses.
• ensure consistent quality, presentation, and taste of all menu items across all outlets, banquets, and special events.
• assist in menu development, recipe standardization, costing, and implementation in collaboration with the executive chef and senior management.
• monitor purchasing, receiving, storage, inventory, and stock rotation to maintain quality and minimize losses.
• conduct regular quality inspections of raw and finished products to ensure compliance with company standards.
• train, mentor, coach, and develop culinary team members while supporting succession planning and performance management.
• maintain strict compliance with food safety, sanitation, health, and safety regulations.
• handle guest feedback professionally and implement corrective actions to enhance guest satisfaction.
• coordinate with front office, f&b service, banqueting, and other departments to ensure smooth daily operations.
• manage scheduling, staffing, and labor planning according to business levels using labor management systems.
• assist in budgeting, forecasting, and achieving departmental financial objectives.
• ensure all kitchen equipment is maintained and operational, reporting maintenance issues promptly.
• lead by example, fostering a culture of excellence, accountability, professionalism, and continuous improvement.

candidate profile

• minimum 5 years of culinary experience, including at least 2–3 years as executive sous chef or sous chef in a luxury 5-star hotel or international hospitality brand.
• strong background in multi-cuisine operations, banqueting, à la carte, buffet, and high-volume food production.
• haccp certified with advanced knowledge of food safety and sanitation standards.
• proven leadership and people management skills with the ability to motivate and develop large culinary teams.
• experience in menu engineering, recipe development, food costing, inventory control, and budget management.
• strong understanding of purchasing, receiving, and kitchen financial performance indicators.
• excellent organizational, communication, and problem-solving skills.
• advanced english communication skills; additional languages are an advantage.
• proficient in ms office and hospitality management systems.
• ability to perform effectively under pressure in a fast-paced luxury hospitality environment.
• demonstrates professionalism, attention to detail, creativity, and a strong commitment to delivering exceptional guest experiences

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