Executive Sous Chef

Responsibilities: Act as the Head of Kitchen, overseeing all culinary operations across outlets and banquets. Take full accountability for kitchen performance, food standards, manpower, and cost control. Plan, organise, and direct daily kitchen activities to ensure smooth operations. Step in actively during service periods and peak banquet operations. Lead and execute large-scale Western banquets, events, and catering operations. Ensure timely execution of banquet orders with consistent quality and presentation. Supervise mise en place, cooking, plating, and buffet setup during service. Plan and execute Western banquet menus, set menus, and event-specific offerings. Ensure menu feasibility, kitchen capability, and cost efficiency. Maintain standard recipes, portion control, and food presentation guidelines. Take ownership of food costing, stock control, ordering, and inventory management. Monitor food wastage and implement measures to optimise cost efficiency. Work within approved budg...