Executive Sous Chef at IBIC Investment Holdings

Job Description

• The Executive Sous Chef will be responsible for the overall culinary operations of the property, including menu development, food quality, kitchen staff training, and cost control. 
• This role demands visionary leadership, creativity, and a commitment to excellence. The Executive Chef will train and lead the culinary team to deliver a consistently exceptional and memorable dining experience in alignment with international fine dining and luxury hospitality standards.

Key Responsibilities
Culinary Operations & Excellence:

• Oversee and direct all kitchen operations, including all food preparation, production, and presentation across outlets and events.
• Design and regularly update innovative menus using seasonal, locally sourced, and premium ingredients.
• Ensure all food served meets luxury quality standards in flavor, presentation, and consistency.
• Maintain the highest levels of kitchen hygiene and food safety in accordance with international HACCP standards.

Team Leadership & Development:

• Recruit, train, and supervise all kitchen personnel, fostering a high-performance and collaborative environment.
• Implement rigorous training programs to ensure mastery of culinary techniques, luxury service standards, and kitchen safety protocols.
• Conduct daily briefings and regular skills development sessions to maintain consistency and elevate standards.
• Lead by example with a visible presence during service periods and special events.

Cost Control & Financial Management:

• Manage kitchen budgets, including food cost, labor, and inventory control.
• Monitor and maintain food and labor cost targets without compromising quality.
• Oversee procurement and supplier relations to ensure the best quality at optimal pricing.
• Minimize food waste and ensure sustainable kitchen practices.

Collaboration & Guest Satisfaction:

• Work closely with F&B Management and service teams to ensure seamless coordination and guest satisfaction.
• Engage with guests for feedback and personalization of culinary experiences when appropriate (e.g., VIPs, private dinners).
• Create signature dishes and tasting menus that reflect the property's culinary identity and elevate the brand.

Compliance & Safety:

• Ensure all culinary operations are in compliance with local health and safety regulations and brand standards.
• Oversee proper maintenance and cleanliness of all kitchen equipment and facilities.
• Train staff on food handling, allergy awareness, and emergency response procedures.

Requirements

• Degree or Diploma in Culinary Arts or Hospitality Management from a recognized institution.
• Minimum of 4 years’ experience in fine dining or luxury hotel kitchens, with at least 3 years in an Executive Chef role.
• Experience leading large brigades and overseeing multiple outlets or venues is preferred.
• Exceptional culinary expertise across various cuisines and techniques.
• Strong leadership and mentoring abilities with a passion for talent development.
• Excellent organizational, planning, and time-management skills.
• Financial literacy and proficiency in kitchen management systems.
• Outstanding attention to detail, creativity, and service orientation.