Background information about the job or company

At MGallery, we believe in the power of each moment, from the spectacular sunrise to the stolen glances. Our hotels are more than just a collection of unique destinations—they are a tapestry of stories, culture, and local essence, woven together to create a distinct hospitality experience. Since 2008, MGallery has been dedicated to building a diverse...

Responsibilities or duties

The Executive Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. He/ She will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation.

• Lead, mentor and train the Culinary Operations team
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Monitor Food costs with the supervision of the Executive Chef
• Support the Executive Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Supervise and maintain Staff canteen
• Supervise and monitor stewarding team
• Develop and ensure a safe working environment for people to work.
• Communicate with the Executive Chef on a regular basis the activities and results of the kitchen.

Qualifications or requirements

A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as a Chef de Cuisine or Executive Sous Chef.

Extensive knowledge and mastery of various culinary techniques and cuisines.

A degree or diploma in Culinary Arts from a recognised institution.

Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.

Excellent organizational and time management abilities.

A passion for culinary innovation and a commitment to delivering excellence

• Lead, mentor and train the Culinary Operations team
• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• Monitor Food costs with the supervision of the Executive Chef
• Support the Executive Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately.
• Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis.
• Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists
• Supervise the maintenance and cleanliness of all food preparation equipment.
• Supervise and maintain Staff canteen
• Supervise and monitor stewarding team
• Develop and ensure a safe working environment for people to work.
• Communicate with the Executive Chef on a regular basis the activities and results of the kitchen.

• Leadership
• Team management
• Culinary techniques
• Organizational skills
• Time management
• Culinary innovation

• A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as a Chef de Cuisine or Executive Sous Chef.
• Extensive knowledge and mastery of various culinary techniques and cuisines.
• A degree or diploma in Culinary Arts from a recognised institution.
• Strong leadership and team management skills, with the ability to motivate and mentor a diverse team.
• Excellent organizational and time management abilities.
• A passion for culinary innovation and a commitment to delivering excellence