SummaryThe Executive Sous Chef is a key leadership role within the culinary team, responsible for assisting the Executive Chef in overseeing all kitchen operations, ensuring high-quality food production, and maintaining efficient kitchen workflow.This role involves supervising kitchen staff, managing food costs, ensuring food safety compliance, and contributing to menu development.The Executive Sous Chef plays a crucial role in maintaining the hotel's culinary reputation and delivering an exceptional dining experience to guests.
**Key Responsibilities**:**Operational Leadership**:- Assist the **Executive Chef** in overseeing daily kitchen operations, ensuring smooth service across all outlets (restaurants, banquet, in-room dining, etc.).
- Supervise and coordinate the work of all kitchen staff to ensure efficiency and consistency in food preparation.
- Ensure that all food production meets the hotel's standards for quality, presentation, and taste.
**Menu Development & Food Quality**:- Collaborate with the Executive Chef to design innovative menus that align with seasonal ingredients and customer preferences.
- Ensure proper portioning, plating, and presentation of dishes.
- Regularly taste-test food and provide feedback to maintain consistency and quality.
**Staff Management & Training**:- Train, mentor, and develop kitchen staff, fostering a culture of teamwork and excellence.
- Assist in recruitment, onboarding, and performance management of kitchen employees.
- Conduct regular team briefings,



training sessions, and workshops to enhance culinary skills.
**Financial & Cost Control**:- Assist in managing kitchen budgets, controlling food costs, and minimizing waste.
- Monitor inventory levels, ensuring proper stock rotation and efficient ordering of ingredients.
- Work with the purchasing department to source high-quality ingredients at optimal costs.
**Health, Safety & Hygiene Compliance**:- Ensure compliance with all food safety and hygiene regulations (HACCP, local health codes).
- Maintain a clean, organized, and sanitary kitchen environment at all times.
- Implement and enforce safety protocols to prevent accidents and food contamination.
**Qualifications**:- Proven experience as an Executive Sous Chef or Senior Sous Chef in a luxury hotel, fine dining restaurant, or high-volume kitchen.
- Strong leadership, communication, and team management skills.
- In-depth knowledge of international cuisine, modern culinary trends, and food presentation techniques.
- Excellent understanding of kitchen operations, including cost control, inventory management, and food safety regulations.
- Ability to work in a fast-paced environment while maintaining high standards.
- Creativity and innovation in menu planning and dish development.
- Proficiency in kitchen software and inventory management tools is a plus- Diploma/Degree in Culinary Arts or Hospitality Management.
- Advanced English Level (C1)

📌 Executive Sous Chef (Baja California Sur)
🏢 Park Hyatt Los Cabos Hotel & Residences
📍 Baja California Sur