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Executive Sous Chef – Expat

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Job Detail

  • Job ID 1014004
  • Experience  3 Years
  • Qualifications  Associate

Job Description

JOB SUMMARY
An expatriate culinary professional with strong international MEA experience, bringing 3–5 years in a similar leadership role within a luxury hotel. The ideal candidate possesses proven expertise in large-scale F&B operations, specialty restaurants, and high-volume banqueting. Passionate about delivering exceptional guest experiences and driving culinary excellence.

The candidate should be seeking meaningful career growth within one of the leading luxury 5-star hotels in Sub-Saharan Africa.

CANDIDATE PROFILE

Qualifications & Requirements

  • 3–5 years of experience in a similar leadership role within a luxury hotel environment.
  • Must be an expatriate with strong international culinary experience, particularly within MEA.
  • Proven background working in large, busy operations, with a strong and essential banquet foundation.
  • Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
  • Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
  • Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
  • Single Status required.

CORE WORK ACTIVITIES

Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.

  • Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
  •  Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  •  Encourages and builds mutual trust, respect, and cooperation among team members.
  • Oversee staff scheduling, reporting, and general administrative responsibilities.
  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
  • Solicits associates feedback, utilizes an “open door” policy and reviews associates satisfaction results to identify and address associates’ problems or concerns.
  • Manage food cost, inventory control, and production planning to support operational efficiency.
  •  Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
  •  Participates in the budgeting process for areas of responsibility.
  • Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

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