Sous Chef (Living Room) at Minor International

, , Maldives -

Full Time

Start Date

Immediate

Expiry Date

10 May, 26

Salary

0.0

Posted On

09 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Menu Development, Creativity, Food Costing, Budgeting, Operational Excellence, Multi-Cuisine Knowledge, Crisis Management, Problem-Solving

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&B, or Executive Chef. You should be comfortable in leading and managing the kitchen team and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally, you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures. Qualifications Culinary Degree or Diploma – From a recognized culinary school (e.g., Le Cordon Bleu, CIA, or equivalent). Food Safety & Hygiene Certification – HACCP, ServSafe, or equivalent. Additional certifications in menu engineering, cost control, or leadership are a plus. Leadership & Team Management – Ability to train, mentor, and lead a diverse kitchen team. Menu Development & Creativity – Expertise in designing innovative and seasonal menus. Food Costing & Budgeting – Strong understanding of cost control, purchasing, and inventory management. Operational Excellence – Proficiency in kitchen workflow, hygiene standards, and waste management. Multi-Cuisine Knowledge preferably Japanese Cuisine – Experience in international cuisines is a plus. Crisis Management & Problem-Solving – Ability to handle high-pressure situations in service operations. Additional Information A dynamic work culture in the most beautiful environment Competitive Compensation & Benefits Package The opportunity to be part of our successful Brands in the Maldives Great career development and opportunities with Minor Hotels Company Location: Anantara Dhigu Maldives Resort

Responsibilities

As Sous Chef, you will direct, train, supervise, and coordinate all areas within the culinary department. You will ensure high-quality food and beverage service while managing inventory and maintaining hygiene standards.