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.