Executive Sous Chef at Minor International

Eydhafushi, South Maalhosmadulu, Maldives -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health and Safety, Team Management, Supplier Management, Cultural Sensitivity, Training and Development, Quality Control, Multi-outlet Operations, International Cuisines, Food Trends

Industry

Hospitality

Description

Company Description Minor Hotels is a global hospitality leader with over 560 hotels and resorts across six continents, a diverse portfolio of F&B businesses and a selection of luxury transportation services. With over four decades of experience, we build stronger brands, foster lasting partnerships, and drive business success by staying focused on what matters most to our guests, team members and partners. Wherever your journey leads, Minor Hotels delivers exceptional experiences around the globe. Explore our history, meet the people behind our success and discover the values that shape who we are today. Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Nestled in some of the world’s most captivating locales – ranging from vibrant cities to sun-drenched, palm-fringed beaches – we craft unforgettable memories for every guest at each destination. Anantara is inspired by the Sanskrit word meaning 'without end', and our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression. Our guests share this belief, seeking remarkable experiences and authentic connections that enrich their lives, whether they are travelling for leisure, business, or self-discovery. Our journey began in 2001 with the opening of the first Anantara resort in Thailand’s renowned seaside town of Hua Hin. Since that day, we have expanded our presence into new corners of the globe, from pristine beaches and private islands to tranquil coastal retreats, ancient sites, and vibrant metropolises. Today, our portfolio of destinations encompasses Asia, the Indian Ocean, the Middle East, Africa, and Europe. Our thoughtfully designed luxury hotels and resorts provide windows into the unique character of each location. Inside and out, travellers connect with the places, people, and stories that make each destination truly exceptional. Through personal experiences, guests curate a lifetime of memories as Anantara opens doors to unforgettable journeys filled with adventure and indulgence. Anantara Kihavah Maldives Villas Nestled within the Baa Atoll – a UNESCO Biosphere Reserve – Anantara Kihavah Maldives Villas is a private island sanctuary that epitomises natural beauty and barefoot luxury. Fringed by powder-white sands and a turquoise lagoon that melts into the horizon, our resort offers an extraordinary setting for both guests and team members. Home to 80 expansive beach and overwater villas and residences, Anantara Kihavah is a place where rare encounters and curated moments define the guest experience – from snorkelling with manta rays and dining beneath the sea at our acclaimed underwater restaurant SEA, to gazing at the stars from the Maldives’ only overwater observatory. As part of Anantara Hotels, Resorts & Spas – a globally recognised luxury brand founded in Thailand in 2001 – we are committed to delivering meaningful journeys through heartfelt hospitality and authentic discovery. At Anantara Kihavah, team members become part of a dedicated family, passionate about crafting unforgettable experiences in one of the world’s most inspiring destinations. Job Description Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: Planning and Organising: To work with the Executive Chef in completing the Food & Beverage department input into the overall hotel strategic plans. Operations and Product Quality: Analyse local-market needs and trends, and support the definition of the hotel’s overall Food & Beverage offering. Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand. Develop new menus and food items to meet the taste and dining requirements of the guests. Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises. Oversee the preparation and presentation of food products to ensure maximum quality at all times. Implement procedures to minimise wastage and over-production. Ensure standards of presentation and preparation of food items meet hotel & brand standards. Lead Task Force Missions on behalf of the hotel, to support the opening of new Anantara/MINT properties, and other special events catered by Minor International. Departmental Leadership – with the Executive Chef Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements Direct and coordinate the daily activities of all the hotel’s kitchens. Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members. Manage relationships and contracts with suppliers. Support and facilitate staff participation in local, national and international competitions. Health, Hygiene & Safety. Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards. Report and take appropriate action to correct any health or safety hazard. Liaise with Engineering regarding maintenance and repairs of equipment. Check and ensure the proper storage of raw and processed food items including the condition of food in freezers. Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic Ensure all work areas in the kitchen are kept tidy and clean. Qualifications Degree or diploma in Culinary Arts, Hotel Management, or equivalent. Minimum of 8–10 years in progressive culinary leadership roles, with at least 3-4 years as Executive Sous Chef in a 5-star resort or luxury hotel. Strong knowledge of international cuisines and luxury food trends. Proven experience in managing multi-outlet operations and large culinary teams. Excellent leadership, communication, and organizational skills. Fluent in English; other languages are a plus. Additional Information Experience the #PassionPoweredGrowth with us

Responsibilities

The Executive Sous Chef will work closely with the Executive Chef to plan and organize the Food & Beverage department's contributions to the hotel's strategic plans. Key responsibilities include managing menu preparation, ensuring food quality, and leading kitchen operations.