Executive Sous Chef
Position Summary The Executive Sous Chef is responsible for overseeing the day-to-day culinary operations of Sofitel Kuala Lumpur Damansara, ensuring efficient kitchen operations, consistent food quality, high standards of food safety and hygiene, effective cost control, and exceptional culinary experiences for guests. The position provides strong operational leadership to the Culinary team and works closely with the Executive Assistant Manager, Executive Chef and Food & Beverage team to achieve the hotel's operational, financial and guest satisfaction objectives. Key Responsibilities 1. Culinary Operations Oversee the daily operations of all kitchen and food production areas, including restaurants, banquets, in-room dining and other culinary functions. Ensure smooth coordination between kitchen sections and Food & Beverage operations. Plan daily food production according to hotel occupancy, restaurant covers, events and business levels. Ensure all food is prepared and presented according to established recipes, specifications and quality standards. Monitor mise-en-place, kitchen readiness and service execution. Maintain efficient workflow and productivity within all kitchen areas. Ensure proper maintenance and cleanliness of kitchen equipment and facilities. 2. Food Quality & Guest Experience Maintain consistent standards of taste, quality, portioning, temperature and presentation. Conduct regular food tastings and quality checks. Monitor guest feedback and address culinary-related complaints promptly. Work closely with the Food & Beverage team to continuously improve the dining experience. Ensure culinary offerings reflect the luxury standards and positioning of Sofitel. 3. Leadership & People Management Lead, supervise and motivate the Culinary team to achieve operational and service standards. Coordinate the activities of Sous Chefs, Chef de Partie, Demi Chefs, Commis Chefs and other culinary colleagues. Prepare and manage kitchen manpower deployment according to business requirements. Conduct daily kitchen briefings and communicate operational priorities. Coach and develop colleagues through training and on-the-job guidance. Monitor performance, attendance, grooming and discipline. Assist with recruitment, onboarding, performance reviews and succession planning. Foster a professional, respectful and collaborative working environment. 4. Financial & Cost Control Assist in achieving the hotel's food cost and culinary budget targets. Monitor food usage, portion control and wastage. Ensure effective utilisation of ingredients and minimise spoilage. Monitor stock levels and coordinate purchasing requirements. Assist with monthly stocktaking and inventory control. Ensure FIFO procedures are consistently followed. Work closely with Cost Control, Purchasing and Finance to maintain effective cost management. 5. Food Safety & Hygiene Ensure full compliance with food safety, hygiene and sanitation requirements. Monitor food handling, preparation, storage and temperature control. Ensure all kitchen colleagues maintain proper personal hygiene and grooming standards. Conduct regular inspections of kitchen areas and equipment. Ensure HACCP and hotel food safety procedures are consistently implemented. Follow up on internal and external audit findings and ensure corrective actions are completed. Maintain a safe, clean and organised working environment. 6. Menu Development & Culinary Innovation Work closely with the Executive Chef and Food & Beverage team on menu development and product improvement. Assist in developing seasonal menus, promotions, festive offerings and special culinary events. Conduct product trials and food tastings. Ensure new dishes are properly tested, standardised and costed. Keep updated on culinary trends and guest preferences. 7. Banquets & Events Oversee culinary preparation and execution for meetings, conferences, weddings, social functions and special events. Ensure adequate manpower, food production and mise-en-place for all events. Monitor food quality and presentation during high-volume operations. Coordinate closely with Banquet Operations and Events teams. Ensure last-minute changes in guest numbers or event requirements are managed effectively. 8. Administration & Reporting Prepare and monitor kitchen schedules, manpower planning and operational requirements. Maintain appropriate recipes, production records, checklists and other culinary documentation. Review operational reports and provide relevant updates to the Executive Assistant Manager. Participate in Food & Beverage and management meetings as required. Ensure departmental policies, procedures and standards are properly implemented. 9. Management Support Work closely with the Executive Assistant Manager on the overall Food & Beverage and hotel operational objectives. Support the Executive Assistant Manager in implementing business strategies, quality initiatives and cost-control measures. Provide recommendations on culinary operations, manpower, equipment, menu development and operational improvements. Assume overall responsibility for culinary operations when required in the absence of the Executive Chef or other senior culinary management. Key Performance Indicators Food quality and consistency Guest satisfaction and culinary-related feedback Food cost and wastage Kitchen productivity and efficiency Food safety and hygiene audit results Inventory accuracy and control Colleague performance and development Successful execution of banquets and events Achievement of departmental operational and financial targets Compliance with Sofitel and hotel standards Qualifications & Experience Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management or a related discipline. Minimum 6–8 years of progressive culinary experience , preferably in a luxury or international hotel environment. Previous experience in a Sous Chef, Executive Sous Chef or similar senior culinary position. Strong knowledge of food production, kitchen operations and culinary standards. Good understanding of food costing, inventory control and kitchen productivity. Strong knowledge of food safety, hygiene and HACCP requirements. Strong leadership, communication and people-management skills. Creative, commercially aware and guest-focused. Able to work effectively under pressure in a fast-paced hotel environment. Benefits: Additional leave Dental insurance Health insurance Meal provided Opportunities for promotion Professional development Work Location: In person
Наблюдалась 2026-09-15, впервые 2026-09-11, источник — Indeed.