Executive Sous Chef

• Lead the culinary team overseeing an all-day dining restaurant, Aimee Petit Bistro (Churrascaria & Steakhouse concept), a Pizzeria-Trattoria, a Sports Bar, In-Room Dining, and a 1,100 sqm meeting and conference space.
• Recommend and plan food promotions with the Director of F&B and outlet Sous Chefs to keep offerings attractive for regular guests.
• Lead by example - result-oriented, hands-on, adaptable, and open to change. Motivate and coach team members to achieve exceptional guest service and employee satisfaction.
• Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining quality.
• Assist with staff recruitment, scheduling, and management of budgeted labour costs.
• Oversee menu planning, food preparation, and presentation for all outlets and banquet events.
• Ensure compliance with corporate, departmental, and Ecosure safety and hygiene standards.
• Maintain close and effective working relationships with all supporting departments.
• Assess operational issues and take timely corrective action to support smooth daily operations.

• A wide cooking experience in all areas of the culinary field including a minimum of 4 years at the Executive Sous Chef level.
• Should be a highly energetic individual who is excited about the challenges that are required on a day-to-day basis. Must be capable of dealing with several F&B operations and catering venues at one time.
• Hands-on leader with solid understanding of HACCP, food safety, food waste management, and good command of English

Accor