Job Title:                   Executive Sous Chef

Salary:                        $45K - $55K + Full Expat Package

Location:                   Asia



The Role

A large integrated High-End Casino Resort is seeking a talented Executive Sous Chef to join their multinational team.


Job Description

  • This position will be responsible for maintaining the highest culinary standards, upholding a safe working environment, seeking opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guests’ satisfaction.


Duties & Responsibilities

  • Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following:

  • Participate in the composition of menu planning for all outlets

  • Supervise the kitchen in the preparation and presentation of all food items in accordance with the food and beverage standards and menu guidelines to ensure a high level of quality

  • Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable together with the Head Chef

  • Assist with the drafting of concept ideas and menus for all special events and functions

  • Participate in the budgeting process

  • On an ongoing basis, manage and analyse departmental costs to ensure performance against budget; take actions when necessary to eliminate excess cost or unnecessary expenditures to achieve positive business results

  • Ensure high level of guest service, revenue generation and cost control by effective and efficient scheduling of shifts in line with the legal requirements

  • Develop staff skills to enhance department effectiveness and staff performance

  • Timely evaluate all direct reports by providing feedback regarding their work and conduct annual staff performance appraisal

  • Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed, and control over the compliance with HACCP standards

  • Review standard operating procedures to uphold strict adherence to the local regulations



  • Young dynamic chef with great modern skills, well settled in Western and Asian Cuisine.

  • Culinary degree or diploma from a recognized Institution

  • Minimum 8 years of combined kitchen experience.

  • Minimum 2 years’ experience in a management position in one of a leading 5 star hotel chain in the same role or as Chef de Cuisine/Snr. Sous Chef.

  • Experience in large scale operations and busy catering operations

  • Organizational and management skills

  • Ability to communicate effectively in English; both in oral and written form

  • Budgeting skills

  • HACCP skills

  • Knowledge of health and safety requirements, workplace hygiene



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