Job Details

The Executive Sous Chef is a key leader within the culinary team, responsible for overseeing daily kitchen operations and ensuring the delivery of consistent, high-quality cuisine. Working closely with the Executive Chef, this role ensures that all culinary offerings reflect the luxury standards of our resort, while mentoring a diverse and talented kitchen brigade.

Responsibilities

• Assist the Executive Chef in menu development, kitchen management, and daily operations across all resort dining venues.
• Ensure the highest standards of food quality, preparation, presentation, and hygiene in accordance with resort and industry standards.
• Lead and motivate a multicultural culinary team, providing training, support, and performance feedback.
• Oversee kitchen scheduling, inventory control, and food cost management to meet financial targets.
• Collaborate with Food & Beverage leadership to support banquet and event operations with innovative, customized menus.
• Ensure strict compliance with health and safety regulations, including HACCP and resort policies.
• Maintain equipment and kitchen cleanliness to meet luxury resort standards.
• Able to plan and execute multiple banquet functions, across multiple locations.
• Able to continually enhance the culinary experience of banquet and restaurant guests
• Able to help in cooking and food preparation, as and when required.
• Able to perform other duties as assigned by the management.

• Able to work flexible hours and days including holidays.
• Knowledge of current and updated culinary trends.
• excellent written and verbal communication
• Ability to lead and mentor a large team of culinary professionals.
• Able to plan and execute multiple events at the same time and cook in remote locations.

• Minimum of seven years experience in high volume restaurants and resorts, and a minimum of two four years as a manager
• AOS or higher degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major. Very good knowledge of food safety, sanitation, food preparation techniques
• serve safe manager certified .