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Executive Sous Chef

  • Maldives, Asia
  • Unspecified

Gili Lankanfushi is a private coral island in the pristine blue waters of North Male Atoll. This Eco-Luxury resort, surrounded by the gifts of nature, is a preferred employer of unique, talented and passionate individuals seeking a rewarding career in a top level luxury hospitality environment.

We invite candidates with the same passion for excellence to provide memorable experiences to our guests, while striving to reduce our environmental impact and preserve our surroundings.

Main Duties

Your main duties listed below are intended only as illustrations of the various types of work that may be performed to carry out the objective of this position. The omission of specific statements of duties does not exclude them from the position if the work is related or a logical assignment to the position.

  1. Assume control over the day to day operation of the Main Kitchen and all of its extensions.
  2. To be the “Chef in Charge” while on duty and to arrange a suitable deputy in your absence.
  3. To execute menus and meet standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
  4. Work in all sections of the kitchen as necessary, due to business levels or staff shortages.
  5. Have a complete understanding of, and adhere to the Resort’s policy relating to fire, hygiene and safety.
  6. Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  7. Have a complete understanding of the Resort’s Host handbook and adhere to the regulations contained within it.
  8. Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  9. Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce etc. and reports them to the Executive Chef.

Employee Related

  1. Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
  2. Train kitchen hosts according to the monthly training plan, CSI report “Guest Comment Cards”, hygiene reports and any other highlighted areas for improvement / development that would benefit the department.
  3. Maximize colleague productivity and morale and consistently maintain discipline following Resort guidelines and local legislation.
  4. Assists in the building of an efficient team of hosts by taking an active interest in their welfare, safety, training and development.
  5. Ensures that all hosts have a complete understanding of and adhere to the Resorts policies and procedures.
  6. Ensure that all hosts provide a friendly, courteous and efficient service at all times
  7. Maintain a high standard of personal appearance and hygiene at all times.
  8. Ensures that all hosts report for duty punctually, wearing the correct attire at all times
  9. Ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef in an accurate and punctual manner.
  10. Attends meetings and briefings as instructed by the Executive Chef.
  11. Perform additional duties as required by the Executive Chef

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