Job Description
Executive Sous Chef
Amilla is a modern retreat with responsible hospitality goals including wellbeing, inclusivity and sustainability. A haven where guests can immerse themselves in the island's natural beauty and experience our commitment to protecting it.
Key Skills & Responsibilities
- Oversee daily operations across all F&B outlets, kitchens and stewarding.
- Deliver consistent quality, creative presentation and memorable guest dining.
- Design cost-effective menus in line with trends, market demand and brand standards.
- Lead, train and develop a multinational culinary team to world-class standards.
- Manage food cost, inventory, forecasting and waste to budgeted targets.
- Uphold HACCP, hygiene and safety across every kitchen operation.
Key Personality Traits
- Passionate culinary artisan with creativity and precision.
- Hands-on leader who inspires and develops the brigade.
- Commercially sharp and cost-conscious with a keen eye for detail.
- Guest-centric, calm and resourceful under pressure.
Education & Experience
- 7–8 years kitchen experience, with 2+ in 5-star resort management.
- Diploma or degree in Culinary Arts or Hotel Management.
- Menu planning, food costing and P&L expertise; HACCP and resort experience preferred.
Interested candidates should send your CV with photo by 20th November 2026. Shortlisted applicants will be contacted.
