Description
The Executive Sous Chef will lead kitchen operations and a high-performing culinary team, manage shift handovers and cross-shift collaboration, monitor KPIs, enforce food safety and GMP standards, and support Area Managers through performance management and operational risk escalation. The role requires culinary leadership, operational, data-driven, people-development, food-safety, communication, and adaptability skills, and is available for a 24-month contract with possible extension.
