Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in leading the kitchen operations of Serena Beach Resort & Spa. This senior position ensures the delivery of high‑quality food, guest satisfaction and profitability across all dining outlets.

Key responsibilities

• Implement and communicate the food production strategy across all kitchen sections.
• Conduct SWOT analysis of food products and offerings.
• Maintain food concepts, recipes and standards in line with Serena benchmarks.
• Train staff to meet international quality certifications such as LQA, SGS, HACCP and OSHA.
• Develop creative menus and ensure consistency in preparation and presentation.
• Update SOPs, manage food safety programmes and monitor product specifications.
• Identify new trends and high‑yield food offers for premium market segments.
• Drive profitability through action plans derived from financial performance reviews.
• Coordinate performance planning, reviews and capacity‑building initiatives for the kitchen brigade.
• Oversee staff relations, communication and disciplinary matters.

Required profile

• Degree or Diploma in Culinary Arts from KUC or an accredited university.
• Minimum 6 years of Food & Beverage management experience in a 5‑star international property.
• Strong leadership, people‑management and problem‑solving abilities.
• Creative mindset with financial acumen and a focus on guest service.

Required skills

• LQA
• SGS
• HACCP
• OSHA