Executive Sous Chef

• Oversee daily kitchen operations
• Drive culinary innovation
• Ensure highest standards of food quality, hygiene, safety, and team performance
• Support Executive Chef in executing strategic culinary vision
• Lead all kitchen outlets
• Supervise and coordinate daily kitchen activities
• Handle guest feedback and resolve complaints
• Maintain food safety, hygiene, and sanitation standards
• Coach, mentor, and develop chefs and kitchen staff
• Ensure stewarding operations and back-of-house cleanliness
• Conduct regular service checks across all F&B outlets
• Drive implementation of minimum operating standards
• Assist in preparation and control of daily and weekly market lists
• Create and innovate new dishes and recipes
• Perform regular spot checks on fridges and food storage

• Minimum 5 years in senior culinary leadership roles
• 2+ years as an Executive Sous Chef, preferably in a luxury resort or hotel environment
• Strong culinary expertise across a variety of cuisines
• Proven leadership skills with ability to inspire, train, and manage high-performing culinary teams
• Strong knowledge of cost control, inventory management, and kitchen budgeting
• Deep understanding of food safety standards and operational compliance (HACCP/GFS)
• Excellent organizational, time management, and multitasking abilities in a fast-paced kitchen environment
• Proficiency in kitchen management software, including ordering, inventory, and scheduling systems

Experience in luxury resort or hotel environment