Senior Sous Chef at Villa Group

, South Maalhosmadulu, Maldives -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

0.0

Posted On

25 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Menu Development, Leadership, Team Management, Food Safety Standards, Inventory Management, Food Cost Management, Quality Control, Organizational Skills, Time Management, Culinary Innovation, Customer Satisfaction, Collaboration, Mentoring, Presentation Skills, Cuisines Knowledge

Industry

Hospitality

Description

Company Description Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an evergrowing collection of signature excursions and spa experiences. Job Description As a key member of our kitchen leadership, you will work closely with the Executive Chef / Executive Sous Chef to create exceptional dining experiences for our guests. Assist the Executive Chef / Executive Sous in managing daily kitchen operations, ensuring high standards of food quality and presentation Develop and execute innovative menus that showcase both local and international cuisines Lead and mentor kitchen staff, fostering a collaborative and goal-oriented work environment Oversee food preparation, plating, and quality control across all meal periods Implement and maintain food safety standards and health regulations Manage inventory, food costs, and kitchen budgets to optimize profitability Participate in menu planning, recipe development, and seasonal menu changes Stay current with culinary trends and techniques to continually enhance our offerings Collaborate with front-of-house staff to ensure seamless service and customer satisfaction. Qualifications A minimum of 7-10 years of professional culinary experience, with at least 3 years in a leadership role as Sous Chef Extensive knowledge and mastery of various culinary techniques and cuisines. A degree or diploma in Culinary Arts from a recognised institution. Strong leadership and team management skills, with the ability to motivate and mentor a diverse team. Excellent organizational and time management abilities. A passion for culinary innovation and a commitment to delivering excellence Additional Information

Responsibilities

Assist the Executive Chef and Executive Sous Chef in managing daily kitchen operations and ensuring high standards of food quality and presentation. Lead and mentor kitchen staff while overseeing food preparation, plating, and quality control across all meal periods.