Executive Sous Chef

We are seeking an experienced and hands-on Executive Sous Chef to support the Executive Chef in directing and organizing the resort’s Food Production operations, maintaining high culinary, hygiene and safety standards while ensuring consistency, efficiency and guest satisfaction.

Key Responsibilities

• Take direct responsibility for the Funama Kitchen and oversee food production standards across Asian Wok, Ahima Kitchen and the Staff Canteen.
• Support the Executive Chef in the overall management and daily operation of the Food Production Department.
• Ensure consistently high food quality and contribute to achieving strong guest satisfaction and dining outlet feedback scores.
• Ensure all chefs follow approved specification books, standardized recipes and established food production procedures.
• Report unavailable ingredients promptly to the Executive Chef and assist in identifying suitable alternatives.
• Inspect coolers and freezers regularly to ensure correct food storage procedures are followed.
• Ensure all kitchen team members comply with sanitation, hygiene and food safety requirements in accordance with resort HACCP procedures.
• Attend daily culinary supervisors' meetings and contribute practical and creative ideas to improve kitchen operations.
• Assume the responsibilities of the Executive Chef in his absence and ensure all required duties and operational standards are maintained.
• Monitor daily house count and adjust food production levels accordingly to minimize waste and ensure proper food turnover.
• Taste and check food before each service to ensure consistency, quality and presentation standards.
• Maintain close communication with Restaurant Managers and Supervisors to ensure smooth and efficient service operations.
• Ensure kitchen team members work in a safe, efficient and productive manner.
• Maintain an appropriate and safe physical working environment within all kitchen areas.
• Ensure proper handover between AM and PM shifts.
• Monitor departmental rosters across kitchen outlets and anticipate and resolve staffing or operational issues.
• Support the Executive Chef in maintaining culinary standards, food cost control, equipment care, employee hygiene and safety.
• Perform other duties as assigned by the Executive Chef or Management.

Qualifications & Experience

• High school education or an equivalent combination of education, training and relevant culinary experience.
• Minimum 5 years' previous experience in the same or a similar role within a comparable hotel or resort environment is an advantage.
• Strong knowledge of food production, kitchen operations, food safety and hygiene standards.
• Good understanding of standardized recipes, food specifications, storage procedures and waste control.
• Ability to supervise and guide kitchen teams across multiple outlets.
• Ability to monitor production based on occupancy and operational requirements.
• Strong attention to food quality, consistency and presentation.
• Ability to communicate effectively in English with team members and other departments.
• Basic written English skills for requisitions and operational documentation.
• Ability to work effectively under pressure and during busy service periods.
• Creative and able to contribute practical ideas for continuous improvement.
• Physically able to work standing for extended periods and within kitchen environments.
• First Aid training preferred.

Personal Attributes

• Hands-on and operationally focused.
• Strong team leader with good communication skills.
• Quality and guest-satisfaction driven.
• Organized, responsible and able to take charge in the absence of the Executive Chef.
• Flexible to work varying schedules, weekends and public holidays according to resort operational requirements.
• Professional, neat and well-groomed appearance.