Executive Sous Chef

Our successful Executive Sous Chefs …

• effectively manage the Kitchen’s finance and administration
  , including budgets, financial analysis, management systems and reporting;
• access and interpret Human Resource policies and legislative requirements for efficient implementation;
• maintain the highest standards of health, hygiene, food safety and professional appearance throughout the Kitchen and among all team members;
• implement policies, procedures, strategies and controls for the Kitchen’s purchasing, deliveries, stock management and cost control;
• implement action plans ensuring the optimal functioning of all food operations
  , consistently exceeding guest expectations;
• facilitate effective interdepartmental co-operation to ensure guests’ expectations are anticipated and exceeded;
• work effectively as part of a team or independently to deliver consistently high standards of food quality, presentation and service
  ;
• demonstrate strong culinary creativity and innovation
  , contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;
• maintain a strong awareness of current culinary, gastronomic and dining trends
  , incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;
• actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain fresh, innovative and competitive within the market
  ;
• demonstrate proven expertise in high-end steakhouse operations
  , including premium meat preparation, cooking techniques, sourcing, ageing and presentation;
• bring a strong fine-dining background
  , with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;
• lead, mentor and develop the culinary team, fostering a culture of creativity, discipline, excellence and continuous improvement
  .

• A Diploma in Hotel Management or a qualified Chef Diploma from City & Guilds or a similar accredited hospitality institution;
• Advanced Hospitality Management studies/training would be advantageous;
• A minimum of 10–13 years' experience in the hospitality industry as a Chef
  , progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least 3–4 years' experience in a Sous Chef or equivalent senior culinary role
  ;
• Proven experience in a high-end steakhouse
  , preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;
• Strong and demonstrable fine-dining culinary experience
  , with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;
• A proven track record of menu development, culinary creativity and innovation
  , with the ability to introduce new concepts and keep the food offering aligned with current market trends;
• Excellent knowledge of modern culinary techniques, premium ingredients, meat preparation and steakhouse operations
  ;
• Strong commercial awareness, including food cost control, menu engineering, purchasing and stock management
  ;
• Excellent leadership, communication and team-development skills;
• A genuine passion for food, with the ability to inspire a culinary team and consistently deliver exceptional guest experiences
  ;
• The ability to work effectively in a high-volume, demanding and quality-driven environment while maintaining consistency and attention to detail.

A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.