The Executive Sous Chef assists the Chef in overseeing kitchen operations ensuring the preparation of high-quality dishes and maintaining food safety standards. Key responsibilities include menu planning supervising kitchen staff managing inventory maintaining budgetary controls and ensuring smooth kitchen workflow. This role requires strong leadership adaptability resilience culinary expertise and a proactive mindset to excel in a demanding yet rewarding environment with the ability to uphold THE DOSE standards.
Key Responsibilities and Expectations:

• Kitchen Coordination: Oversee and coordinate all kitchen operations with effective communication and organisation.
  
• Facility Management: Ensure kitchens and storage areas are in the best working condition adhering to the highest hygiene standards.
  
• Planning & Procurement: Develop menus budgets and product purchase plans ensure quality control of delivered goods and proper storage practices.