Executive Sous Chef

The Executive Sous Chef will play a key leadership role in overseeing daily kitchen operations, maintaining exceptional food quality and presentation, and ensuring the highest standards of food safety, hygiene, and culinary excellence. Working closely with the Executive Chef, this role will support menu development, team management, cost control, and the delivery of outstanding dining experiences for our guests.

Key Responsibilities

• Assist the Executive Chef in managing and overseeing all kitchen operations to ensure smooth, efficient, and consistent service across all outlets.
• Supervise, guide, and motivate the culinary team, including Sous Chefs, Chef de Parties, and other kitchen team members, to maintain high performance and productivity.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, portion specifications, and resort requirements.
• Support menu planning, recipe development, food presentation, and the introduction of innovative dishes that enhance the guest dining experience.
• Ensure strict compliance with food safety, hygiene, sanitation, and health regulations, including HACCP standards.
• Oversee daily food preparation, mise en place, kitchen readiness, and service coordination to ensure timely and consistent delivery.
• Coordinate closely with the Executive Chef, F&B team, and other departments to ensure seamless operations and exceptional guest satisfaction.
• Assist in preparing departmental budgets, forecasting food requirements, monitoring expenses, and controlling operational costs.
• Participate in recruitment, onboarding, training, coaching, and performance evaluations of kitchen team members.
• Develop team members’ culinary skills, encourage creativity, and support succession planning within the kitchen brigade.
• Monitor guest feedback and respond proactively to food quality concerns, special dietary requirements, and requests for customized dining experiences.
• Ensure proper stock rotation, receiving procedures, storage conditions, and inventory management to maintain food quality and minimize losses.
• Support the Executive Chef in implementing culinary standards, standard operating procedures, and continuous improvement initiatives.
• Perform other related duties as assigned by the Executive Chef or management.

• Diploma or professional qualification in Culinary Arts, Food Production, or a related field.
• Minimum 5–7 years of culinary experience, including 2–3 years in a senior supervisory or leadership role, preferably in a luxury hotel or resort.
• Strong knowledge of international cuisines, menu development, food presentation, and kitchen operations.
• Proven leadership skills with sound knowledge of food cost control, budgeting, and inventory management.
• Good understanding of food safety, hygiene, and HACCP standards.
• Excellent communication, organizational, and problem-solving skills.
• Ability to work under pressure while maintaining high culinary and service standards.
• Previous experience in a luxury island resort will be an advantage.