The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Assistant Manager - Food & Beverage and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.
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