Junior Executive Sous Chef

Operational Leadership & Continuity

• Support the Executive Sous Chef in overseeing all culinary operations to ensure smooth daily workflow and alignment across kitchens.
• Maintain operational control and decision-making authority when delegated or when acting in the Executive Sous Chef’s absence.
• Actively enforce culinary and hygiene standards, addressing non-compliance directly and escalating issues when required.
• Ensure accurate use of all kitchen-related digital systems, including production plans, allergen records, and procurement tools.

Quality, Safety & Compliance

• Ensure full adherence to HACCP and health & safety standards across storage, preparation, and service areas.
• Conduct kitchen walk-throughs and spot checks to monitor compliance and discipline.
• Support corrective actions and follow-up where quality gaps or safety risks are identified.

Guest Experience & Collaboration

• Maintain close collaboration with the Outlet Senior Manager to ensure alignment between kitchen production and guest service delivery.
• Support menu adaptations, special requests, dietary accommodations, and guest recovery actions as required.
• Maintain visibility during peak service to oversee execution and support kitchen-service communication.

Accountability

• Full accountability for the culinary performance and kitchen team leadership of the assigned outlet.
• Responsible for maintaining the outlet’s culinary standards, financial objectives, and team culture.
• Ensures consistent implementation of brand standards, safety requirements, and operational discipline.

• Previous experience as a Chef de Cuisine or Sous Chef in luxury hotels, resorts, or fine dining establishments.
• Strong leadership and organizational skills with the ability to manage large teams.
• In-depth knowledge of international cuisines, cooking techniques, and culinary trends.
• Proven financial acumen with cost control and budget management experience.
• Culinary degree or equivalent professional training.
• Passion for food innovation and delivering exceptional guest experiences.

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training.