Executive Sous Chef Tournant at One&Only Resorts

Job Overview

• The Executive Sous Chef Tournant embodies the pinnacle of culinary artistry, versatility, and leadership within our 5-star luxury resort. Operating without a permanent kitchen assignment, this elite professional rotates seamlessly across our portfolio of signature fine-dining restaurants, bespoke banquet operations, and high-touch in-room dining services. This role serves as the primary strategic relief leader for the Executive Chef and Executive Sous Chef. The successful candidate will safeguard our brand's exacting standards, mentor a world-class brigade, and ensure uncompromised gastronomic excellence across all operations 24/7. 

Elite Duties and Responsibilities

• Strategic Relief Leadership: Assume absolute operational command of the resort's culinary division during the absence of the Executive Chef or Executive Sous Chef, maintaining flawless continuity of 5-star service. 
• Fluid Luxury Rotation: Transition effortlessly between diverse culinary operations—including Vista, IRD, Rooi, high-volume luxury banquets, and delicate pastry departments—instantly elevating the standards of whichever kitchen they command. 
• Quality Control: Inspect and refine food preparation, flavor profiles, and plating techniques to ensure strict alignment with global brand standards and guest expectations. 
• Artisanal Mentorship: Cultivate an environment of refinement and passion, actively coaching, mentoring, and inspiring a multi-cultural brigade of chefs in advanced culinary techniques. 
• Fiscal Responsibility: Manage strict cost-control measures across all rotated outlets, optimizing labor efficiency, minimizing waste of premium ingredients, and maintaining targeted food cost percentages. 
• Bespoke Guest Experiences: Collaborating directly with the executive team to execute ultra-luxury VIP amenities, tailored guest tasting menus, and high-profile culinary events. 
• Impeccable Compliance: Uphold and enforce flawless sanitation, HACCP, and occupational safety protocols, ensuring all kitchens remain inspection-ready at all times. 

Required Qualifications & Curated Skillset

• Prestige Experience: Minimum of 4–6 years of progressive culinary leadership experience within Forbes 5-Star, recognized luxury hotels and resorts. 
• Culinary Pedigree: Degree in Culinary Arts completion from an accredited institution is highly preferred. 
• Poise Under Pressure: Exceptional emotional intelligence, refined communication skills, and the ability to command respect while leading under intense, fast-paced luxury hospitality conditions. 
• Credentials: Current advanced food safety management certification. 
• Luxury Flexibility: Absolute flexibility to work demanding hours, including early mornings, late nights, weekends, and holidays, with the physical stamina to stand for extended periods.