Executive Sous Chef – Lead Culinary Operations

About the role

The Executive Sous Chef supports the Executive Chef in overseeing daily culinary operations across all outlets, ensuring consistent food quality, cost control and staff performance. The role also steps in to lead the kitchen during the Executive Chef’s absence, reporting major decisions to senior hotel management.

Key responsibilities

• Develop and write recipes, menus and food costing, maintaining an up‑to‑date recipe book.
• Supervise junior chefs, conduct training, monitor food quality, hygiene and HACCP compliance.
• Manage stock levels, inventory, and kitchen equipment, ensuring accurate ordering and waste minimisation.
• Coordinate with events, front‑of‑house and other departments for special menus, guest requests and banquet operations.
• Assist in recruitment, performance management and disciplinary processes under delegated authority.

Required profile

• Proven experience in a senior kitchen role with strong leadership and team‑building abilities.
• Excellent attitude, ability to manage large teams and communicate effectively with senior staff.
• Knowledge of Hermitage Bay brand standards, food hygiene, health and safety regulations.

Required skills

• HACCP and food safety compliance.
• Food costing and menu development.
• Inventory and stock management.
• Recipe creation and allergen handling.