Role Overview:
The Executive Sous Chef is a key leadership position within the culinary team, responsible for supporting the Executive Chef in managing all kitchen operations across the hotel’s dining venues. This role involves overseeing food preparation, menu development, and maintaining the highest standards of food quality and presentation to provide guests with a memorable dining experience. The Executive Sous Chef will also mentor and train the kitchen team, ensuring efficiency, creativity, and adherence to the hotel’s luxury standards.

Key Responsibilities:

1. Culinary Excellence & Menu Development:
   - Collaborate with the Executive Chef to develop innovative menus for all hotel dining outlets, banquets, and room service.
   - Ensure consistency in taste, quality, and presentation, enhancing the hotel’s reputation for culinary excellence.
   - Stay updated on culinary trends, introducing new techniques and ingredients to keep menus fresh and engaging.

2. Kitchen Operations & Efficiency:
   - Oversee daily kitchen operations, ensuring a smooth workflow, timely service, and adherence to health and safety standards.
   - Optimize kitchen processes, managing food preparation, cooking, and plating to maintain a high standard of service.
   - Coordinate with the purchasing team to maintain adequate stock levels and manage food costs effectively.

3. Team Leadership & Training:
   - Lead, motivate, and train a team of chefs and kitchen staff, fostering a collaborative and positive work environment.
   - Conduct regular training on culinary techniques, kitchen safety, and service standards to enhance team skills and performance.
   - Mentor junior chefs, promoting a culture of continuous learning and professional development.

4. Quality & Hygiene Control:
   - Ensure strict compliance with hotel standards, health and safety regulations, and local food safety laws.
   - Conduct regular inspections of food storage, preparation areas, and kitchen equipment to maintain cleanliness and hygiene.
   - Implement quality control procedures to monitor and enhance guest satisfaction.

5. Financial Management & Reporting:
   - Assist in managing the kitchen budget, monitoring food costs, and implementing measures to improve efficiency and minimize waste.
   - Contribute to P&L analysis, identify cost-saving opportunities, and work with the Executive Chef on financial planning.
   - Prepare daily and monthly reports on kitchen performance, inventory, and staff productivity.

Skills & Qualifications Required:

- Experience: Minimum of 5 years in a similar role within a luxury hotel or fine dining environment, with a proven track record of leadership and culinary expertise.
- Culinary Creativity: A passion for creating innovative and high-quality dishes that elevate the dining experience.
- Leadership Abilities: Strong team-building and mentoring skills, with the ability to inspire a diverse kitchen staff.
- Operational Excellence: In-depth knowledge of kitchen operations, food safety, and quality control standards.
- Budget Management: Familiar with budgeting, cost control, and inventory management in a high-volume setting.
- Flexibility & Adaptability: Able to work effectively in a fast-paced, multicultural environment, adjusting to guest and operational needs.
  
This role offers an exciting opportunity for a culinary professional to make an impact in a luxury hotel setting, working alongside top talent and contributing to the guest experience with exceptional culinary creations.