Executive Sous Chef
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Role Overview
Lead culinary operations in the absence of the Executive Chef and ensure consistency across existing operations.
Implement culinary directives and standard operating procedures while supporting innovation, cost control, and quality.
Key Skills for This Role
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About the Company
Plaza Premium Group operates airport lounges, terminal hotels, meet-and-greet services, and airport dining concepts across international airports.
The company provides airport hospitality solutions to airlines, alliances, and corporate partners.
Job Overview
Lead culinary operations in the absence of the Executive Chef and ensure consistency across existing operations.
Implement culinary directives and standard operating procedures while supporting innovation, cost control, and quality.
Job Responsibilities
- Lead food production and strategic planning with the Executive Chef, Operations Manager, and Lounge Managers.
- Maintain food quality, presentation, safety, hygiene, and cleanliness standards.
- Coordinate stock and raw material availability with procurement.
- Set cooking, presentation, and serving procedures and analyze consumption trends.
- Support promotions, food festivals, menu planning, and pricing.
- Control food costs through recipe planning, costing, pricing, and inventory management.
- Lead Sous Chefs and supervise, train, coach, and evaluate team members.
- Maintain guest service standards and ensure food service supports a positive lounge experience.
Team Management
- Conduct staff counselling, coaching, evaluations, and incident investigations.
- Assist with interviewing and hiring staff and conduct grooming and product-knowledge checks.
- Brief supervisors, schedule work, communicate duties, and motivate staff.
- Manage vacation plans, attendance, absences, leave, and lateness.
Environment, Health and Safety
- Monitor fire prevention, evacuation, hazard handling, first aid, kitchen safety, and security practices.
- Conduct inspections and spot checks to ensure health and safety standards are met.
Reporting and Stock Control
Report operational status daily through the CPR system.
Carry out regular kitchen stocktaking and monitor stock levels for efficient inventory management.
Job Requirements
- Degree in Hospitality and Management from a reputable hotel management college or institute.
- At least 15 years of experience, including a minimum of five years of hospitality management experience.
- Strong leadership, mature guest-oriented communication, and interpersonal skills.
- Proactive, enthusiastic, responsible, positive, and able to work independently under pressure.
- Excellent spoken and written English; Arabic is desirable.
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