Executive Sous Chef

Executive Sous Chef Job Description Template

Our company is looking for a Executive Sous Chef to join our team.


  • Contribute to menu creation;
  • Manage food cost controls to contribute to Food and Beverage revenue;
  • Ensure compliance with food hygiene and Health and Safety standards;
  • Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team;
  • Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef;
  • Ensure consistency in quality of dishes at all times;
  • Support brand standards through the training and assessment of your team;
  • Knowledge of activities in other departments and implications;
  • Ensure resources meet business needs through the effective management of working rotas.


  • Strong Junior Sous Chef or previous Sous Chef Experience;
  • Positive attitude;
  • Excellent organisational and planning skills;
  • Approaches food in a creative way;
  • Strong supervisory skills;
  • Good Communication Skills;
  • Excellent grooming standards;
  • Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred;
  • Effective planner, problem solver and ability of successful implementations;
  • Strong command of the English language combined with writing skills;
  • Thorough knowledge of food preparation, presentation and preservation procedures;
  • Formal degree in food management from a recognized International culinary institution;
  • Thorough knowledge of Public Health and Sanitation’s regulations and procedures;
  • Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience;
  • Proof of continuing education translated in certificates or letter of participation in specialized courses.