Executive Sous Chef

Report to : Executive Chef

Our esteemed client, an iconic ultra-luxury resort nestled in the pristine beauty of the Maldives, is actively seeking a dynamic and seasoned Executive Sous Chef to join their culinary brigade.

As an Executive Sous Chef, you are responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally, you will help with menu planning, inventory control, and supply management.

If you have an eye for detail, a passion for food and service, the leadership skills to effectively manage and mentor, provide guidance and a flair to communicate to a team of driven and dedicated kitchens, then we'd love to hear from you!

Notes: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• 5+ years of work experience in a five-star luxury resort environment in a progressive managerial role.
• Ability to plan and introduce creative menus for daily rotations and special events.
• Experienced in managing the kitchen in the absence of the Executive Chef.
• Cross-cultural work environment exposure.
• Ability to adapt and interact with a diverse group of people.
• Ensure compliance with food hygiene and Health and Safety standards
• Excellent communication and strong leadership skills.
• Having experience in a remote resort is essential.
• Outgoing personality, team player, self-managed, problem-solving skills, adaptability, resilience, ability to multi-task and a passion for leading a healthy lifestyle.
• Additional European language is a plus.
  

Responsibilities

• Ensures that all food served in the resort respects Resort standards, in terms of quality, taste, portioning, presentation and variety.
• Supervises the work of outlet chefs and all the other chefs
• Spends time daily in all kitchens during service time to ensure that quality of service is respected.
• Proposes initiatives to the Executive Chef, and creative actions to develop the dynamism of the culinary in the resort.
• Ensures that all food served at the Resort respects at all times the hygiene standards in force in the resort.
• Inspects areas daily and ensures that standards of cleanliness and order of areas are respected.
• Supervises the production of recipes and costing for all dishes and all food preparations served in the resort are accurate and updated.
• Ensures that the cost of operating supplies is controlled and within budget.
• Manages personally and controls store requisitions.
• Coordinates the process of all store requisitions, direct purchases, receiving of fresh goods, internal deliveries and food transfers and supervises closely the work of the chef se cuisines and sous chef in charge of supplies.
• Compiles all information and feeds cost controller with information.
• Coordinates all training sessions along with the Training Manager
• Manage the overall kitchen and the monthly roster, attendance and the annual leave plan.
• Trains team members on all aspects of the job in the department.
• Ensures that the department is complying with the safety and security rules of the resort and the country.
• Ensures that objectives are met in terms of scores at hygiene inspections and that HACCP standards are followed with consistency.