Executive Sous Chef (Local)

About the role

The Ritz-Carlton in Baku is looking for a local Executive Sous Chef. The role combines hands-on cooking with leading the kitchen staff and managing all food-related functions, covering banquets, room service, restaurants, bar/lounge and the employee cafeteria, as well as the dish room and purchasing. The position is full time.

Key responsibilities

• Lead day-to-day kitchen operations, guide and develop staff, set performance standards and supervise cooks and workers
• Manage purchasing, receiving and food storage standards, and control food cost, supplies, uniforms and equipment
• Help with menu development, monitor food quality and presentation, and ensure food handling and sanitation standards are met
• Handle guest feedback and complaints, coach staff on service and train kitchen associates on cooking and plating
• Run performance appraisals, progressive discipline and disciplinary documentation in line with SOPs
• Act as a role model, advocate sound business decisions and keep open lines of communication with employees

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related field
• 6 years of culinary, food and beverage or related experience, or 4 years with a degree