Executive Sous Chef
About the Employer
Job Description
Overview
Noku Maldives by Vignette Collection is seeking an experienced and proactive Executive Sous Chef to join the F&B Kitchen Department. This role is responsible for supporting the Executive Chef in overseeing daily kitchen operations, maintaining the highest standards of food quality, presentation, hygiene, and guest satisfaction. The Executive Sous Chef will lead and guide the culinary team, assist with menu development, manage food costs and inventory, and ensure the smooth and efficient operation of the kitchen within a luxury resort environment.
Key Responsibilities
- Assist the Executive Chef in directing and organizing the activities of the F&B Kitchen and Stewarding Departments for efficient operations.
- Maintain and uphold high culinary standards in all food outlets, ensuring quality, presentation, and consistency of dishes.
- Collaborate with the Purchasing and Financial Controller to develop food specifications, ensure cost-effective purchasing, and manage inventory.
- Monitor departmental costs and assist in implementing budgetary and cost-saving initiatives.
- Oversee the proper use and maintenance of kitchen equipment, ensuring compliance with safety and sanitation standards.
- Train and enforce employee hygiene and safety practices, conducting regular inspections to ensure compliance.
- Plan and organize with the F&B Manager and Executive Chef successful food and beverage activities both on-property and overseas.
- Excellent organizational and multitasking abilities to handle multiple priorities effectively.
- Sound knowledge of kitchen equipment, design, and layout principles.
- Familiarity with budget management, cost control, and inventory management practices.
- Up-to-date knowledge of food safety regulations and HACCP standards, with experience conducting HACCP audits.
- Ability to monitor market trends and adapt menus and strategies to stay competitive.
Requirements
- Proven experience in a similar senior culinary role, preferably as an Executive Sous Chef.
- Extensive knowledge of culinary techniques, food preparation, and presentation.
- Strong leadership and team management skills to motivate and mentor a diverse team.
- Excellent organizational and multitasking abilities to handle multiple priorities effectively.
- Sound knowledge of kitchen equipment, design, and layout principles.
Application Details
Only shortlisted candidates will be contacted. Interested applicants are invited to submit their CV and certificates to: [email protected]
