Amanoi Resort ★ 4.7

Role

The Executive Sous Chef is responsible for assisting the Executive Chef in the overall kitchen operations, including menu planning, food cost control, kitchen team members management, and ensuring high standards of food quality, safety, and hygiene. The Executive Sous Chef plays a crucial leadership role in managing day-to-day kitchen activities and stepping in during the Executive Chef's absence. The Executive Sous Chef reports directly to the Executive Chef.

Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations.

• Lead, train, and supervise kitchen teams to maintain high culinary standards.

• Ensure food preparation meets company standards for quality, presentation, and safety.

• Monitor food inventory, minimize waste, and ensure proper stock levels.

• Collaborate on menu development, recipe standardization, and food costing.

• Maintain compliance with health, safety, and hygiene regulations (e.g., HACCP standards).

• Coordinate with other departments (e.g., front-of-house, purchasing) to ensure seamless service.

• Conduct regular kitchen inspections and ensure maintenance of all kitchen equipment.

• Handle scheduling, performance evaluations, and disciplinary actions for kitchen team members.

• Stay updated on industry trends and continuously improve food offerings and processes.

Benefits

At Aman Group, we believe that our colleagues are at the core of our success. We offer a range of benefits to support both your personal and professional growth across existing and upcoming destinations. From exciting development opportunities to competitive compensation, we prioritise and support your career journey, making you feel valued, included and at home.

• Aman Global Complimentary Night Program.

• Single accommodation with full board at the Colleagues' Cafeteria.

• Laundry service.

• 12 Annual Leave Days.

• Service Charge.

• Monthly incentive bonus.

• Health Care Package.

• Year-end Bonus.

If you thrive in an ultra-luxury environment and are passionate about warm and personalised hospitality where every detail matters, we invite you to join us on our journey.

Requirements

• At least 2 years of previous culinary management experience in a multi-outlet environment, ideally in a luxury setting.

• Strong knowledge of the dining room and kitchen operations, with a hands-on approach to kitchen management.

• Proficiency in using Micros and other culinary management systems.

• Flexibility in scheduling to meet operational demands.

• Strong leadership and communication skills, with the ability to motivate and develop a high-performing team.

• A creative and visionary approach to menu development and culinary execution.

• High attention to detail and commitment to delivering excellence in every aspect of the culinary experience.

• Application letter