About the job

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world.

We are looking for an experienced Sous Chef to support the Executive Chef in leading DRIFT's French Provençal kitchen program, delivering consistency and creativity across a refined, seasonally-driven menu.

Key Responsibilities:

Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across DRIFT's Provençal menu.
Lead and expedite service during high-volume peak periods, including breakfast, lunch, and weekend service.
Deputize for the Executive Chef in their absence, maintaining full kitchen accountability.
Assist in menu development and recipe standardization in line with DRIFT's classic Provençal, organic-ingredient-led concept.
Train, mentor, and manage the kitchen brigade, driving performance and discipline.
Oversee stock control, ordering, and wastage management across sections.
Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen.
Support event, private booking, and seasonal menu execution as needed.

Ideal Candidate:

Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior CDP role.
Background in French/Provençal or Mediterranean cuisine within a 5-star hotel or premium beach club concept.
Standalone premium restaurant/beach club experience also considered.
Proven ability to lead a team and maintain quality under high-volume, high-pressure service.
Strong appreciation for organic, seasonal, and simplicity-driven cooking philosophy.
Strong leadership, organizational, and communication skills.
Good English communication skills; French an advantage.
Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.

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Responsibilities

About the job

Key Responsibilities:

Support the Executive Chef in overseeing daily kitchen operations, ensuring quality and consistency across DRIFT's Provençal menu.
Lead and expedite service during high-volume peak periods, including breakfast, lunch, and weekend service.
Deputize for the Executive Chef in their absence, maintaining full kitchen accountability.
Assist in menu development and recipe standardization in line with DRIFT's classic Provençal, organic-ingredient-led concept.
Train, mentor, and manage the kitchen brigade, driving performance and discipline.
Oversee stock control, ordering, and wastage management across sections.
Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen.
Support event, private booking, and seasonal menu execution as needed.

Ideal Candidate:

Minimum 4-5 years' culinary experience, including at least 2 years as a Sous Chef or senior CDP role.
Background in French/Provençal or Mediterranean cuisine within a 5-star hotel or premium beach club concept.
Standalone premium restaurant/beach club experience also considered.
Proven ability to lead a team and maintain quality under high-volume, high-pressure service.
Strong appreciation for organic, seasonal, and simplicity-driven cooking philosophy.
Strong leadership, organizational, and communication skills.
Good English communication skills; French an advantage.
Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.