Executive Sous Chef

Requirements:

• Open for local candidates.
• Minimum 5–7 years of professional culinary experience, with experience in a senior kitchen leadership position.
• Previous experience as Sous Chef, Senior Sous Chef, Executive Sous Chef, or a similar role.
• Strong experience in high-quality restaurants, luxury resorts, boutique hotels, or 5-star hospitality environments.
• Proven experience managing and developing a kitchen brigade.
• Strong knowledge of food safety, hygiene, kitchen operations, and food costing.
• Experience in menu development and maintaining culinary standards.
• Strong organisational, communication, and leadership skills.
• Ability to work under pressure while maintaining quality and consistency.
• Hands-on approach with a strong attention to detail.
• Passion for local ingredients, seasonal cooking, and creative culinary development.
• A strong and inspiring kitchen leader.
• Hands-on and operationally focused.
• Creative and passionate about food.
• Detail-oriented and quality-driven.
• Organised and disciplined.
• Comfortable working with seasonal and local ingredients.
• Able to develop and mentor a diverse kitchen team.
• Collaborative and respectful.
• Adaptable to a dynamic resort environment.

Responsibilities:

• Support the Executive Chef in managing the daily operations.
• Ensure smooth coordination between all kitchen sections and service periods.
• Maintain consistent food quality, taste, presentation, and portion control.
• Ensure all dishes are prepared according to established recipes and standards.
• Monitor mise en place, kitchen preparation, and service readiness.
• Step in and lead the kitchen in the absence of the Executive Chef.
• Assist the Executive Chef with menu development, seasonal changes, specials, and culinary concepts.
• Contribute creative ideas using local, seasonal, and responsibly sourced ingredients.
• Support the development of dishes that reflect the property’s culinary identity.
• Explore contemporary interpretations, traditional techniques, and live-fire cooking.
• Conduct regular tasting and quality checks to maintain consistency.
• Support food costing, recipe costing, and portion control.
• Monitor food waste and identify opportunities to improve kitchen efficiency.
• Assist with inventory control, ordering, receiving, and proper storage of ingredients.
• Work closely with F&B management and purchasing to maintain appropriate food costs.
• Lead, supervise, and motivate the kitchen brigade, including Chef de Partie, Commis Chefs, and Stewarding.
• Ensure clear communication and effective delegation during daily operations.
• Support training, coaching, and development of kitchen team members.
• Maintain discipline, professionalism, teamwork, and a positive working environment.
• Assist with staff scheduling and manpower planning.
• Conduct regular briefings and ensure proper handovers between shifts.
• Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Maintain high standards of personal and kitchen hygiene.
• Monitor proper food storage, temperature control, labeling, and handling.
• Ensure kitchen equipment and work areas are properly maintained and cleaned.
• Address any food safety or hygiene concerns immediately.
• Work closely with the Executive Chef, F&B Management, Restaurant Managers, and service teams.
• Coordinate with suppliers and other departments when required.
• Support special events, private dining, collaborations, and festive programming.
• Maintain clear communication between kitchen and front-of-house teams.

Benefits:

• Salary according to experience
• BPJS + THR
• Service charge

Work Location: In person