Job description with duty and responsibilities of Executive Sous Chef.

We will explore what an Executive Sous Chef performs on a daily basis, duties and responsibilities of executive sous chef and how to become one in this article.

The Executive Sous Chef supervises and manages the culinary operations as well as the kitchen personnel of a restaurant. He or she prepares the cuisine. He or she communicates with vendors and manages the budget. He or she is in charge of the kitchen’s quality. He or she ensures that any issues are resolved in a positive and professional manner.

Through planning, organising, directing, and controlling the kitchen operation and administration, the Executive Sous Chef assists the Executive Chef in running the kitchen as a successful autonomous profit centre and ensuring optimum guest pleasure.

Personalizes tasks while assisting in the management of all food-related functions and demonstrating culinary abilities. Assists in the supervision of all cooking sections to maintain a consistent, high-quality product.

An Executive Sous Chef is the chef in charge of the entire culinary operation at a restaurant. They’re in charge of maintaining food quality, safety, and consistency in their kitchens. They must also be able to handle multiple duties at once, such as inventory management, staff hiring and training, staff scheduling as needed, dealing with concerns with suppliers or vendors, and so on.

Before being considered for such a high position in a professional kitchen, Executive Sous Chefs often have a culinary arts degree from a university programme or substantial restaurant experience.

So, if you’re interested in learning more about what an Executive Sous Chef does on a daily basis and how to become one, read on!

What is an Executive Sous Chef?

What is an Executive Sous Chef? duties and responsibilities of executive sous chef
Job description with duty and responsibilities of Executive Sous Chef. 3

Chefs that head their team of cooks, assist the Executive Chef with meal preparation, and lead their team of cooks are known as Sous Chefs.

They may also be in charge of a particular aspect of the kitchen, such as purchasing or inventory control.

In addition to cooking, Executive Sous Chefs have a variety of duties.

These responsibilities include maintaining the seamless operation of the kitchen, consulting with vendors, and serving as a liaison between the Executive Chef and any employees they supervise.

In an office setting, it’s akin to being an assistant manager.

There are specific talents that are required to become an Executive Sous Chef.

The first is versatility: having knowledge of all elements of running a restaurant, including accounting practises and customer service abilities, in addition to culinary arts background, is critical for this position.

Executive sous chefs must be able to think swiftly and make quick decisions. They must have a thorough understanding of both the culinary and accounting arts, as well as staff management, inventory budgeting, and other activities associated with running a kitchen alongside the Executive Chef.

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What Is An Executive Chef, Anyway?

A Head Chef is another term for an Executive Chef. They manage a professional kitchen, coordinate the employees, and are in charge of almost all other chef responsibilities, including menu planning. Executive Chefs also control purchasing methods in their restaurants and engage directly with vendors to purchase food or supplies.

When the Executive Chef is not present, the Executive Sous Chef will report directly to the Executive Chef and will be in charge of running the kitchen.

Executive Sous Chefs and Executive Chefs adhere to the majority of management policies and procedures. Executive chefs are also in charge of maintaining relationships with health inspectors, ensuring that the kitchen meets sanitary requirements, and everything else that is required to keep the kitchen running properly.

Duties and responsibilities of Executive Sous Chef.:

  • Interacts with guests to gain feedback on product and service quality.
  • Responds to and resolves visitor issues.
  • Ability to give succession planning suggestions to the Executive Chef.
  • To be informed of all financial plans and objectives.
  • To ensure that customers always have a great eating experience that is both affordable and enjoyable.
  • Make sure all recipes and product yields are properly costed and assessed on a regular basis.
  • Ensure that all food items are made according to standard recipe cards, with portion control and waste minimization in mind.
  • Ensure that the culinary department’s food supply levels are adequate in quantity and quality in relation to the hotel’s occupancy and function estimates.
  • Assure that associate meals and dining services are continuously at a high quality.
  • Ensure that chefs wear clean, tidy uniforms and are always presentable enough to be seen by guests.
  • Ascertain that all food preparation equipment is utilised safely and properly, as well as that it is cleaned and maintained.
  • Ensure that all manuals for culinary operations are prepared and updated.
  • Ascertain that the Department’s overall operating budgets are followed to the letter.
  • Ensure that all company and hotel policies and procedures are followed by the culinary department.
  • Ensure that in all culinary areas, a consistent first-class product of the highest quality is achieved and maintained while adhering to operational deadlines.
  • Make sure meetings are well-planned and outcome-oriented.
  • For each outlet, including banquets, creative menu planning and proper food preparation are required.
  • To establish a yearly marketing plan for the outlet in collaboration with the Food and Beverage Manager and appropriate teams.
  • Ascertain that all required banquet set-ups are completed prior to the arrival of guests and in accordance with hotel standards.
  • Keep up with the latest product trends and be informed of new things that are put onto the market.
  • To completely comprehend each outlet’s market demands and preferences, and to guarantee that menus are created to match those needs.
  • To start appropriate maintenance reports and work orders, as well as follow up on the items that have been completed.
  • To treat all culinary associates with respect and to take a genuine interest in getting to know them.
  • All associates are expected to have a pleasant and motivated attitude.
  • Spending time in the restaurant to ensure that the outlet crew is properly managing the operation.
  • Ensure that only the best items are utilised in food preparation on a regular basis.
  • To ensure that all food products supplied into the hotel meet the required standards and are properly stored and rotated.
  • Within the culinary department, you are responsible for overseeing all stewards and their actions.
  • Ascertain that weekly work schedules and annual leave planners are accurately administered and filed.
  • Ascertain that the culinary department as a whole is motivated, and that positive feedback on job performance is offered.
  • As needed, assign subordinates responsibility.
  • In compliance with Company policy, coach and guide personnel as needed.
  • Assume the role of hotel manager on duty as necessary.
  • To find and hire a culinary staff that can work in a decentralised management environment.
  • Determine the individual’s strengths and weaknesses and give them timely feedback.

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Requirements qualification and skills for Executive Sous Chef

In order to be hired, the executive sous chef must meet certain qualifications, such as having specific abilities and skills, as well as a certain degree of education. The following are some of the conditions:

  • A high school diploma or its equivalent is required.
  • Cooking graduate training and safety instruction are an added benefit.
  • Chef expertise of at least ten years is required.
  • Ability to supervise and manage other kitchen employees.
  • The ability to plan and direct food preparation.
  • Discipline readiness for any underperforming kitchen employees.
  • If the need arises, the ability to impart expertise to junior kitchen employees.
  • Experience in creating schedules to ensure that the kitchen is adequately staffed.
  • Ability to consistently serve high-quality cuisine.
  • Fair and firm leadership abilities with strong persuading ability.
  • Administration abilities.
  • Innovative and creative.
  • Strong food and beverage knowledge.
  • Hands-on approach to all parts of operations.
  • Excellent computer and communication abilities.
  • Self-motivated and initiative
  • Ideal coaching and training abilities.


A recognised culinary diploma or higher is required.


At least ten years of experience, including two years in senior management.

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The Significant Differences Between A Sous Chef And An Executive Chef

A Head Chef is also known as an Executive Chef. This individual is usually in charge of their kitchen, therefore they have a lot more responsibilities than a Sous. Head chefs are in charge of supervising employees, running the kitchen in the background (which includes procuring supplies, new equipment, and filing out paperwork), and ensuring that food is prepared to strict specifications.

The Executive Sous Chefs, on the other hand, are in charge of daily responsibilities such as refilling the pantry and ensuring that health and safety regulations are met. When the Head Chef isn’t around, the Sous Chef will have to step up and assume command of the kitchen. On a daily level, however, the Sous Chef’s job is to keep an eye on the Head Chef while he runs the kitchen.

The Sous Chef usually works closely with the Head Chef and is more hands-on (planning shifts or allocating chores), whereas Executive Chefs supervise their work. Head chefs must also deal with other members of their team, as well as hiring and outside vendors. Sous chefs are typically only in charge of the kitchen.


Finally, working as an Executive Sous Chef in a commercial kitchen is both demanding and extremely gratifying. You’ll have a lot of responsibilities in this position, and you’ll have to lead by example and work to very high standards. You can expect to make roughly INR 6,00,00/- per year as an Executive Sous Chef, and it’s the ideal stepping stone to becoming an Executive Chef or owning your own restaurant.

The Executive Sous Chef is a highly trained position that oversees the kitchen crew and requires substantial experience in the catering industry. As you can see, there are numerous paths to success as an Executive Sous Chef (albeit not all of them are suitable for everyone). We invite you to apply for this job if it sounds appealing or interesting to you. This position has the potential to turn you into a highly successful culinary professional over time.

If you’re seeking for executive sous chef positions or want to hire candidates, visit the Job Majesty careersplatform. Please leave any queries in the comments section below.

Ruchi Rana
Author: Ruchi Rana

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