Executive Sous Chef

About the role

The Executive Sous Chef will act as the backbone of kitchen operations at Mövenpick Hotel Centaurus Islamabad, ensuring every dish meets the brand’s high standards of quality, presentation, and taste. Working closely with the Chef de Cuisine, you will lead a diverse culinary team across restaurants, banquets, and events, fostering a culture of excellence and innovation.

Key responsibilities

• Oversee daily kitchen operations, maintaining food quality, consistency, and visual standards.
• Supervise, mentor, and motivate kitchen staff, creating a collaborative and inclusive environment.
• Assume full kitchen management in the Chef de Cuisine’s absence, making decisive operational decisions.
• Develop standardized recipes, technical documentation, and ensure precise execution.
• Manage inventory, food storage, and supply ordering while controlling costs and minimizing waste.
• Enforce food safety, hygiene, and sanitation standards, ensuring proper equipment use and maintenance.
• Identify and develop emerging culinary talent within the team.
• Analyze workflows, implement process improvements, and coordinate with front‑of‑house to guarantee guest satisfaction.

Required profile

• Proven experience in a senior culinary leadership role such as Executive Sous Chef or Sous Chef in a high‑volume environment.
• Comprehensive knowledge of multiple cuisines and advanced culinary techniques.
• Strong ability to lead, mentor, and develop kitchen personnel.
• Excellent organizational and decision‑making skills, especially under pressure.

Required skills

• Advanced culinary techniques
• Food safety and hygiene compliance
• Inventory management
• Cost control and waste reduction
• Recipe development and standardization