Executive Sous Chef

About the Role

Support the Executive Chef in executing Shangri-La Colombo's culinary vision across multi-outlet operations, drive menu innovation, manage food costs, and develop and mentor the culinary team.

Responsibilities

• Support Executive Chef in executing the hotel's culinary vision while ensuring brand alignment
• Oversee multi-outlet kitchen operations across a la carte, banquets, and specialty dining
• Drive menu innovation through trend-driven concepts and sustainable sourcing
• Establish quality benchmarks and plating standards
• Manage food costs, budgeting, and procurement for profitability
• Build and mentor the culinary team through training and succession planning
• Ensure food safety compliance and sustainability initiatives
• Optimize kitchen efficiency using lean principles

Requirements

• 8-10 years progressive culinary experience with minimum 5 years in luxury hotel leadership roles
• Strong commercial acumen balancing creativity and profitability
• Transformational leadership capabilities
• Multi-cuisine and banquet production expertise
• Adaptability, innovation, and excellence-driven mindset
• Strong stakeholder management skills

Skills

`Culinary Leadership` · `Kitchen Management` · `Menu Innovation` · `Financial Management` · `Team Development` · `Food Safety Compliance` · `Sustainable Sourcing` · `Multi-cuisine` · `Banquet Production`

What we offer

• Professional development pathways
• Competitive benefits
• Recognition programs
• Colleague travel perks
• Inclusive workplace culture

How to apply

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