Executive Sous Chef

About the role

The Executive Sous Chef will support the Chef de Cuisine in delivering the culinary vision of Mövenpick Hotel Centaurus Islamabad. This senior kitchen leader will oversee daily operations across all hotel restaurants, banquets and events, ensuring every dish meets the brand’s standards of quality, taste and presentation.

Key responsibilities

• Supervise and mentor the kitchen team, fostering a collaborative and inclusive environment.
• Maintain the highest standards of food quality, presentation and taste in line with the hotel’s culinary vision.
• Assume full kitchen management in the Chef de Cuisine’s absence, making decisive operational decisions.
• Develop, document and standardise recipes and technical specifications to guarantee consistency.
• Control inventory, manage food storage and coordinate supply ordering while enforcing strict cost‑control measures.
• Ensure compliance with food safety, hygiene and sanitation regulations and oversee equipment maintenance.
• Identify and develop emerging culinary talent within the team.
• Analyse workflow, implement process improvements and coordinate with front‑of‑house staff to enhance guest satisfaction.

Required profile

• Proven experience as an Executive Sous Chef, Sous Chef or equivalent senior culinary leadership role in a high‑volume hotel or resort environment.
• Comprehensive knowledge of multiple cuisines and advanced culinary techniques.
• Strong leadership, coaching and communication abilities.
• Ability to work under pressure in a fast‑paced setting while maintaining attention to detail.

Required skills

• Culinary techniques across diverse cuisines
• Recipe development and standardisation
• Inventory management and supply chain coordination
• Food safety and hygiene compliance
• Cost control and waste minimisation
• Process optimisation and workflow analysis