Executive Sous Chef

About the Role

Support the Executive Chef in delivering culinary excellence across multi-outlet operations, leading menu innovation and managing kitchen teams at a 5-star hotel.

Responsibilities

• Support Executive Chef in executing culinary vision aligned with brand standards
• Lead multi-outlet kitchen operations across à la carte, banquets, and specialty outlets
• Drive menu innovation and sustainable sourcing initiatives
• Manage food costs, budgeting, and procurement
• Mentor and develop culinary team through training and succession planning
• Ensure food safety compliance and operational efficiency

Requirements

• 8-10 years progressive culinary experience
• Minimum 5 years in luxury hotel leadership roles
• Expertise in multi-cuisine, banquet production, and high-volume service
• Strong commercial acumen
• Transformational leadership abilities

Skills

`Culinary leadership` · `Multi-outlet management` · `Menu development` · `Food safety` · `Budget management` · `Team mentoring` · `Procurement` · `Sustainable sourcing`

What we offer

• Professional development pathways
• Competitive benefits and recognition programs
• Staff travel/accommodation perks
• Inclusive, diverse workplace culture

How to apply

Or apply online: https://lk.linkedin.com/jobs/view/executive-sous-chef-at-shangri-la-group-4396589230