We are looking for an experienced and dynamic Executive Sous Chef to support the Executive Chef in leading culinary operations at Vasia Resort & Spa, part of Marriott Hotels. This senior leadership role is ideal for a passionate culinary professional with strong operational expertise, team leadership skills, and a commitment to delivering exceptional dining experiences in a premium resort environment.
As Executive Sous Chef, you will play a key role in overseeing daily kitchen operations, ensuring consistency and quality across all outlets, and upholding Marriott brand standards. You will contribute to menu development, staff training, and operational excellence while fostering a culture of collaboration and continuous improvement.
RESPONSIBILITIES
Support the Executive Chef in overseeing all culinary operations across the resort.
Lead, train, and motivate kitchen teams to deliver high-quality food and service.
Ensure compliance with Marriott brand standards, food safety, and hygiene regulations.
Maintain consistency, presentation, and quality across all menus and outlets.
Assist with menu development, recipe standardization, and seasonal offerings.
Monitor food cost, inventory, ordering, and waste control.
Collaborate with F&B, Purchasing, and Operations teams to optimize performance.
Step in for the Executive Chef when required and support overall kitchen leadership.
QUALIFICATIONS
Minimum 5–7 years of experience in senior culinary roles within premium hotels or resorts.
Proven experience as an Executive Sous Chef or Senior Sous Chef.
Strong leadership and team development skills.
Excellent knowledge of kitchen operations, food safety, and cost control.
Ability to perform in a fast-paced, high-volume resort environment.
Culinary qualification is required; additional certifications are an advantage.
Experience within a Marriott or international hotel brand is a strong advantage.