Executive Sous Chef at The St. Regis Astana — NeverHard

Executive Sous Chef – Key Responsibilities Support the Executive Chef in the overall management of all kitchen operations, ensuring the highest culinary and service standards are consistently achieved. Lead daily kitchen operations in the absence of the Executive Chef, ensuring compliance with all Food & Beverage policies, brand standards, and HACCP regulations. Supervise and coordinate all kitchen brigades, maintaining high levels of productivity, teamwork, discipline, and motivation. Plan, organize, and monitor food production to meet operational demands while controlling food cost, waste, and labor expenses. Ensure consistent quality, presentation, and taste of all menu items across all outlets, banquets, and special events. Assist in menu development, recipe standardization, costing, and implementation in collaboration with the Executive Chef and senior management. Monitor purchasing, receiving, storage, inventory, and stock rotation to maintain quality and minimize losses. Conduct regular quality inspections of raw and finished products to ensure compliance with company standards. Train, mentor, coach, and develop culinary team members while supporting succession planning and performance management. Maintain strict compliance with food safety, sanitation, health, and safety regulations. Handle guest feedback professionally and implement corrective actions to enhance guest satisfaction. Coordinate with Front Office, F&B Service, Banqueting, and other departments to ensure smooth daily operations. Manage scheduling, staffing, and labor planning according to business levels using labor management systems. Assist in budgeting, forecasting, and achieving departmental financial objectives. Ensure all kitchen equipment is maintained and operational, reporting maintenance issues promptly. Lead by example, fostering a culture of excellence, accountability, professionalism, and continuous improvement. Candidate Profile Minimum 5 years of culinary experience , including at least 2–3 years as Executive Sous Chef or Sous Chef in a luxury 5-star hotel or international hospitality brand . Strong background in multi-cuisine operations , banqueting, à la carte, buffet, and high-volume food production. HACCP Certified with advanced knowledge of food safety and sanitation standards. Proven leadership and people management skills with the ability to motivate and develop large culinary teams. Experience in menu engineering, recipe development, food costing, inventory control, and budget management. Strong understanding of purchasing, receiving, and kitchen financial performance indicators. Excellent organizational, communication, and problem-solving skills. Advanced English communication skills; additional languages are an advantage. Proficient in MS Office and hospitality management systems. Ability to perform effectively under pressure in a fast-paced luxury hospitality environment. Demonstrates professionalism, attention to detail, creativity, and a strong commitment to delivering exceptional guest experiences