AYANA Hospitality is seeking a highly skilled Executive Sous Chef to join our esteemed culinary team at AYANA Komodo. This role is pivotal in ensuring the seamless execution of kitchen operations, maintaining the highest standards of food quality and service.
Key Responsibilities
- Oversee kitchen operations, ensuring consistency in food preparation and presentation.
- Lead and mentor kitchen staff, fostering a collaborative and productive work environment.
- Develop and implement menus that reflect culinary excellence and innovation.
- Manage food costs and inventory, ensuring optimal profitability while maintaining quality standards.
- Ensure compliance with health and safety regulations and culinary best practices.
- Maintain exceptional food safety and sanitation standards throughout the kitchen.
- Assist in developing seasonal menus, taking into account guest preferences and market trends.
- Collaborate with the Executive Chef in strategic planning and operational management.
- Prepare and present high-quality dishes, ensuring exquisite dining experiences for our guests.
- Participate in culinary events and promotions, representing AYANA Hospitality.
Requirements
- A Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred.
- A minimum of 3 years' experience as a Sous Chef or similar position in a reputable hotel or high-end restaurant.
- Demonstrated ability to lead and develop a diverse team in a high-pressure environment.
- Excellent communication and interpersonal skills, fluent in both written and spoken English.
- Strong business acumen, with a keen understanding of financial performance, menu engineering, and cost management.
- In-depth knowledge of food safety regulations and best practices; HACCP certification is strongly preferred.
- Passion for culinary arts and a commitment to delivering exceptional dining experiences.
