Executive Sous Chef

Overview Application Executive Sous Chef Date posted: November 06, 2026 Permanent Full-time SCOPE & GENERAL PURPOSE OF JOB:

To ensure that the customers are offered the highest quality standards in service and care anticipating their needs and being attentive at all times.

ACCOUNTABILITIES:

• To offer the highest level of guest service in the Food Production areas of the hotel, ensuring 4 agreed standards are achieved at all times.
• To supervise and contribute to the training of all junior member of staff
• To deputize for the Exec Chef when he is not on duty
• To ensure that you have an in-depth knowledge of your department product, in addition to being aware of the hotel facilities
• To comply with all HACCP procedures and guidelines as set out in the hotel HACCP policy are adhered to at all times
• To assist in the purchasing of food goods, ensuring correct suppliers are used and goods are of an acceptable standard
• To ensure that relevant HACCP documentation is completed throughout the working day
• To document and report back to supervisors and management any non compliance in relation to HACCP control within the kitchen
• To work as part of the team, being aware of colleagues and their needs, and being flexible at all times
• To promote sales within the department and across the hotel
• To have pride and commitment in your area of work
• To attend training sessions as required
• To attend appraisals / assessments as required
• To attend Hotel and Departmental Meetings as required, ensuring effective communication at all levels
• To maintain all company policies and procedures
• To comply with statutory and legal requirements for Health & Safety, Fire, Hygiene, Licensing and Employment
• To attend management meetings and assist in areas such as forecast, labor, recruitment etc

This is not a full and final list of duties and responsibilities and you may be required to carry out other tasks as directed by senior executives.