Executive Sous Chef

Job description

The role involves assisting in the direction and administration of all hotel culinary operations and delivering memorable guest experiences in Makkah. Responsibilities include: Overseeing day-to-day culinary operations and managing meal preparation and production while ensuring food quality, presentation, cost controls, and overall profitability; Partnering with the Executive Chef and Food and Beverage Director to develop menu selections for all F&B outlets; Enhancing guest experience by gathering feedback, identifying trends, and implementing improvements; Supporting operational efficiency by managing and refining kitchen systems and workflows; Leading a high-performing team through recruitment, coaching, training, and recognition; Maintaining compliance with health, safety, and sanitation regulations.

Requirements

• Passion for spreading the light and warmth of hospitality at the employer
• Acting with integrity and always doing the right thing
• Inspiring others through leadership
• Belief that teamwork drives the best outcomes
• Sense of ownership and accountability
• Focus on the now, bringing urgency and discipline to every moment

Skills