Executive Sous Chef

About the role

We are looking for an Executive Sous Chef to join Bahia Principe Hotels & Resorts. The role involves overseeing culinary operations across all hotel restaurants, ensuring high standards of food quality, presentation, and guest satisfaction.

Key responsibilities

• Plan, coordinate and monitor culinary standards for all restaurant outlets.
• Organise service schedules, adjust staffing, and manage equipment and material resources.
• Collaborate with the Purchasing Department to place orders and control inventory.
• Conduct daily briefings, audits and hygiene inspections, reporting absences and issues to the Executive Chef.
• Ensure compliance with safety, hygiene and food‑handling procedures, including temperature checks and cleaning protocols.
• Oversee menu cycles for buffets and guarantee uniform compliance with dress code and personal protective equipment.
• Maintain kitchen machinery, supervise cleaning at the end of each shift, and ensure proper shutdown of utilities.
• Support continuous improvement, innovation and staff development.

Required profile

• Higher technical training from a culinary school; postgraduate culinary or tourism studies are a plus.
• 5‑7 years of international experience in multi‑country hotel groups, including 2‑3 years managing budgets and teams.
• Fluent in English and Spanish.
• Strong competencies in innovation, effective communication, teamwork, customer orientation and team development.

Required skills

• Culinary techniques
• Restaurant management (thematic, gourmet, buffet)
• Food safety and hygiene
• Budget and cost control
• Office software and gastronomic management systems