Executive Sous Chef

Support to Executive Chef: Assist the Executive Chef in overseeing daily kitchen operations and maintaining the highest standards of food quality and presentation.

Kitchen Management: Supervise and coordinate culinary teams across all outlets, ensuring smooth workflow and consistency.

Menu & Recipe Development: Contribute to menu planning, recipe testing, and seasonal updates in alignment with culinary standards.

Training & Leadership: Recruit, train, and mentor kitchen employees, fostering a culture of excellence, teamwork, and continuous improvement.

Cost & Inventory Control: Monitor food costs, portion control, purchasing, and stock rotation to maximize efficiency and minimize waste.

Quality & Safety Compliance: Ensure strict adherence to food hygiene, safety, and sanitation standards in all kitchen areas.

Operational Support: Step in as acting Executive Chef when required, ensuring continuity in leadership and kitchen performance.

• Proven experience as an Executive Sous Chef 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