Executive Sous Chef [National candidates only]

We are seeking an accomplished Executive Sous Chef to lead the pre-opening setup and ongoing culinary operations across the hotel's four restaurant outlets, banqueting, and in-room dining. This role is responsible for building the kitchen operation from the ground up — menu development, recipe standardization, kitchen layout input, and team recruitment — while ensuring full compliance with Wyndham Garden brand culinary standards. Working closely with the Food & Beverage Manager, the Executive Sous Chef drives food quality, consistency, cost control, and hygiene standards across all culinary outlets.

Pre-Opening Strategy & Brand Setup
• Lead pre-opening culinary planning for all four restaurant outlets, banqueting, and in-room dining, in coordination with the Food & Beverage Manager.
• Develop standardized recipes, plating guides, and kitchen SOPs in compliance with Wyndham Garden brand culinary standards and the Property Improvement Plan (PIP).
• Provide culinary input on kitchen layout, equipment specification, and back-of-house workflow during pre-opening fit-out.
• Coordinate procurement of kitchen equipment, smallware, and initial food supplies ahead of opening.
• Support recruitment and pre-opening training of the culinary team, ensuring brand-standard readiness by launch.
Menu Development & Culinary Direction
• Develop and refine menus for each restaurant outlet, banquet events, and in-room dining in line with the hotel's concept and target market.
• Ensure menu offerings reflect Wyndham Garden brand culinary standards while incorporating local and international influences.
• Conduct regular menu engineering reviews, balancing food cost, guest preference, and profitability.
• Lead food tastings and menu approval processes with the Food & Beverage Manager and ownership.
Kitchen Operations Management
• Oversee daily kitchen operations across all outlets, ensuring consistent food quality, presentation, and timely service.
• Coordinate closely with outlet service teams to ensure smooth kitchen-to-service communication and guest satisfaction.
• Manage kitchen scheduling and staffing levels to match outlet volume and event demands.
• Deputize for the Food & Beverage Manager on culinary matters as required.
Cost Control & Inventory Management
• Manage food cost, portion control, and kitchen inventory across all outlets in coordination with the Food & Beverage Manager.
• Minimize waste through effective menu planning, forecasting, and stock rotation practices.
• Work with Purchasing to source quality ingredients at optimal cost, maintaining Wyndham brand quality expectations.
Team Leadership & Training
• Recruit, train, mentor, and evaluate chefs de partie, demi chefs, and commis chefs across all kitchen sections.
• Conduct ongoing culinary training on brand recipes, food safety, and kitchen best practices.
• Foster a disciplined, collaborative, and guest-centric kitchen culture aligned with luxury service standards.
Quality, Hygiene & Compliance
• Ensure full compliance with Wyndham Garden brand culinary standards, local food safety regulations, and hygiene requirements (HACCP or equivalent).
• Conduct regular kitchen inspections and brand audits, addressing any gaps in food safety or quality standards.
• Maintain accurate food safety documentation and staff certification records.
语言要求：English (Good)