JOB PURPOSEThe Central Executive Sous Chef is responsible for driving culinary excellence, operational consistency, and brand compliance across central production units and regional markets. He/she ensures high-quality food production, standardized culinary execution, efficient kitchen operations, and capability building across teams, while supporting menu development, training initiatives, and large-scale food operations in line with brand and company standards.
RESPONSIBILITIES Plan and oversee the production of high-quality meals, adhering to quality standards, brand specifications, and presentation guidelines, ensuring dishes are served on schedule. Adhere to the organization's HS&E policies, procedures, and mandatory instructions. Implement brand-specific hygiene procedures and ensure ongoing compliance with health and safety regulations. Monitor and optimize food costs, wastage levels, and portion control to support budget adherence and cost efficiency. Adhere to mandatory procedures for quality and regulatory compliance while supervising kitchen staff to ensure efficient food production and adherence to hygiene, health, and safety standards. Oversee and support operations of Central Production Units (CPU) and Portion Production Units (PPU), ensuring efficiency, scalability, and consistency. Coach team members to develop their skills, including training kitchen staff in new recipes and cooking techniques to enhance efficiency and food production capabilities. Deliver on-the-job training related to new menus, recipes, cooking techniques, and Limited Time Offers (LTOs). Assist in research and development activities, including the creation, testing, and rollout of new menu items in alignment with brand identity. - Drive continuous improvement initiatives by identifying operational gaps, best practices, and innovation opportunities within culinary operations. Collaborate with procurement, operations, and brand teams to ensure product availability, cost control, and operational feasibility. Ensure proper food storage, production planning, and distribution processes across local and central kitchens.
LANGUAGE PROFICIENCYFluency in English. Fluency in French is a plus.
TECHNICAL SKILLS Proficiency in MS Office. Proficiency in inventory software.
SPECIFIC SKILLSProven expertise in French cuisine. Proven expertise in catering and international culinary practices. Strong knowledge of central production units (CPU) and portion production unit (PPU).
FOOD SAFETY LEVELLevel two.
EDUCATIONBachelor's degrees in Hotel Management, or a related field. Certification in Culinary, or Hotel Management.
EXPERIENCEGENERAL EXPERIENCE Four to six years of experience in Culinary Operations, or a similar role. MANAGERIAL EXPERIENCETwo years of experience in a managerial role.