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  • Posted: Aug 4, 2022
    Deadline: Not specified
  • At home in the world’s most inspiring locations, hand-picked for exceptional beauty and unique cultural charm, One&Only Resorts and Private Homes are havens of outstanding style and service that place you in the heart of every fascinating environment. With incredible tailored experiences across beach, nature, and urban locations, and spectacular spaces...
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    Executive Sous Chef

    Key Duties And Responsibilities

    • Ensure the quality levels of kitchen production and presentation is maintained at its highest level at all times.
    • Create new products determined by clientele.
    • Ensure that all mise- en place is correctly prepared according to set standard as per each outlet detailed in the MEP lists, prior to commencing service.
    • Demonstrate excellent product knowledge of all food and special functions held at the resort.
    • Participate in the service of any special functions or events organized by the resort.
    • Monitor systematically the performance of the department, as per daily briefings, feedback sessions from HOF, chefs and colleagues, and observation from the pass , intervene immediately if deviations occur.
    • Attend the daily Department Head meeting in absence of the Executive Chef.
    • Present oneself in a way which enhances the overall guest experience, by adding life and energy into each outlet.
    • Ensure all food requisitions are prepared within the time parameters set by the resort and always display attributes of genuine hospitality.
    • Conduct performance appraisals (1 Assessment and 1 Review Annually), for kitchen employees.
    • Establish and maintain smooth personal and work relationships in the kitchen.
    • Remain current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
    • Assist supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
    • Perform any additional or special duties, as directed by the Executive Chef.
    • Ordering and keeping fair stocks against business requirements.
    • Minimize wastage through creative recycling.
    • Ensure expired dates are labeled on products that are required.
    • Do regular spot checks on all expiry items.
    • Be responsible of the daily market list during the absence of the Executive Chef.
    • Maintain highest levels of personal hygiene and grooming at all times, as per standard.
    • Ensure a safe, hygienically fit working environment is maintained at all times and report any concerns or faults immediately.
    • Ensure kitchen and back areas are thoroughly clean at all times.
    • Ensure equipment is cleaned, when necessary or according to their schedules.
    • Maintain and create a working environment that reflects a sense of place.
    • Attend the daily kitchen briefings.
    • Continuously train and motivate subordinates to ensure resorts standards are maintained.
    • Delegate responsibilities to staff and ensure tasks are completed.
    • Ensure that channels of communication are respected and information is disseminated to the correct receivers.
    • Conduct a daily briefing prior to service.
    • Attend all training carried out by the Training Department as per demands of business
    • Assist HOD Chefs with in-depth training of staff
    • Attend daily F&B briefing and monthly F&B meeting.
    • Attend a monthly communication meeting.
    • Ensure a daily briefing prior to service and a de- briefing, once week with team members
    • Assist in the process of recruiting new employees for each of the respective kitchen.
    • When driving resort’s buggies, ensures that rules and regulations are followed at all times.
    • Handle any guest’s complaint in a professional manner, as per resort’s Policy & Procedure (service recovery).
    • Ensure that disciplinary actions are taken, when necessary, according to resort’s policies.
    • Practice proper telephone etiquette with colleagues and resort’s guests.
    • Ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
    • Exhibit outstanding knowledge of the resort, island, atoll and the Maldivian culture.
    • Know and apply resort’s Policies & Procedures, including those for the emergency situations.
    • Ensure maintenance work is reported daily and completed/ verified with a weekly walk around.
    • Ensure all fixed assets are well maintained.
    • Demonstrate knowledge and interest in goals, and objectives of the One&Only brand.
    • Ensure all activities are carried out honestly, ethically and within the parameters of the SA Law.
    • Ensure that all tasks assigned by superiors are completed immediately, unless stipulated otherwise in writing.
    • Complete and efficient setting up of the respective kitchen.
    • Training of staff and their performance in accordance with the training department and on an individual basis.
    • Practice attendance and punctuality according to rostered times.
    • Achievement of food cost for the kitchen an imperative.

    Skills, Experience & Educational Requirements

    • Culinary Diploma and 10 years work experience.
    • Work experience in various different types of cuisine and kitchen set up (banquette, main kitchen, outlet kitchen)
    • 5 star hotel work experience
    • Fluent in English
    • Intermediate HACCP certified
    • Intermediate Computer skills
    • Leadership program certified

    Method of Application

    Interested and qualified? Go to One&Only Resorts on to apply

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