Executive Sous Chef

• Ensure the kitchen consistently produces high-quality food products at all times.
• Demonstrate superior knowledge of all recipes across dinner, functions, grazing, and supper menus.
• Formulate, develop, and regularly update innovative and seasonal menus.
• Ensure all standard recipes and quality work instructions are strictly followed.
• Monitor food quality, presentation, and portion control.
• Anticipate and immediately attend to guests’ needs and special requests, including birthdays, anniversaries, special occasions, and private functions.
• Provide outside catering services when directed.
• Fully cost all menu items and ensure efficient, economical cooking procedures.
• Coordinate with inventory In-charge to maintain effective par stock levels and ensure proper stock rotation (FIFO).
• Perform weekly, fortnightly, or monthly stock takes as directed.
• Order appropriate quantities of food items to minimize waste.
• Oversee daily kitchen operations, ensuring all dishes are prepared to the highest standards while maintaining efficiency and organization.
• Collaborate with the Kitchen Manager / Dietician to develop innovative menus that reflect current culinary trends and seasonal ingredients.
• Manage kitchen staff by providing proper training, guidance, and support to foster a productive and harmonious work environment.
• Ensure compliance with food safety regulations and maintain a clean and safe kitchen environment at all times.
• Ensure all food storage facilities meet cleanliness and safety standards.
• Enforce food safety and hygiene compliance in line with local regulations.
• Attend and conduct scheduled meetings as required.
• Maintain discretion, confidentiality, and professionalism at all times within the private villa environment.

Desired Candidate Profile

• Culinary degree or equivalent certification from a recognized institution to ensure foundational knowledge in cooking techniques.
• Minimum 5 years of relevant kitchen experience, with at least 2 years in a supervisory role, demonstrating leadership skills.
• Previous experience in high-volume establishments, such as fine-dining restaurants or luxury hotels, is highly regarded.
• Proven track record of menu development and execution, showcasing creativity and understanding of flavor profiles.
• Languages; English is a must
• Experience in hospitality or similar industry; minimum of 2 years.
• Proven experience in a similar leadership role in hospitality or private estates.
• Leadership and team management skills.
• Ability to work flexible hours based on villa requirements.