Executive Sous Chef

Position level: Head of Department level 1

Reporting to: Executive Chef

Our client is an ultra-luxury resort recognised globally as a hospitality leader in the wellness industry and is actively seeking a dynamic and experienced Executive Sous Chef to join their team. 

As an Executive Sous Chef, you will be working closely with the Executive Chef in overseeing kitchen operations, ensuring food quality, and managing staff. They supervise food preparation, maintain kitchen cleanliness, and step in to lead when the executive chef is absent.

Notes: A Culinary portfolio should be submitted alongside your resume to showcase your creativity, innovation, and visual presentation of creative menus.

Requirements:

• Bachelor's degree or Diploma in Culinary Arts, or other related field from a reputable institution is a plus!
• Minimum of 2 years of progressive experience as an Executive Sous Chef from a luxury 5-star resort.
• Proficiency in Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency is a plus.
• Experience in farm-to-table or wellness and sustainability culinary creations.
• Very good command of written and spoken English. 
• Experience working in a remote location for extended periods is a plus!
• Ability to train and supervise staff and communicate well with management and guests.
• Strong leadership and organizational skills with the ability to multitask.
• Microsoft Office application literacy.
• Work experience in the Middle East region is a plus.

Responsibilities:

• Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food waste removal for composting, growing our own produce and featuring this produce in our culinary offering.
• All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with a particular focus on growing or making our own products.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With brand practices.
• Instill a cost-focused philosophy through training and education.
• Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the brand.
• Manage, schedule, assign, train, discipline, and monitor the work of culinary and stewarding team members (cooks, stewards and purchasing),
• Participates in the preparation of food as required.
• Evaluate the quality of raw food and finished products with attention to presentation and quality.
• Effectively maintain sanitation code adherence in all areas of kitchen and storage.
• Must be able to effectively delegate and execute orders given by the Executive Chef
• Assist and create menu and meal planning and maintain portion and food cost controls.
• Works closely with the Executive Chef to develop seasonal a la carte menus, holiday menus and special event menus as required.
• Develop daily specials in accordance with market trends, member preferences and nutritional considerations; create recipes, determine appropriate ingredients and specify individual serving portions for each recipe.
• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and host requirements according to menus and estimates the number to be served in a fiscally responsible manner.
• Responsible for supervising Purchasing in the purchase of food and supplies.
• Attends daily line-up meetings and any other meetings as required.
• Directs kitchen operations in the Executive Chefs absence.