Sous Chef - Fine Dining

We are seeking an experienced and detail-oriented Sous Chef to join our fine dining kitchen at Constance Halaveli, Maldives. As Sous Chef, you will play a pivotal role in maintaining the highest culinary standards whilst supporting the Executive Chef in delivering an exceptional gastronomic experience to our discerning guests. This is a permanent position offering the opportunity to work in a luxury resort environment with a commitment to culinary excellence and innovation.
Oversee daily kitchen operations and ensure all dishes meet the exacting standards of fine dining cuisine.
Assist the Executive Chef in menu development, recipe creation, and seasonal menu planning.
Supervise and mentor kitchen staff, providing guidance on culinary techniques, food safety protocols, and professional development.
Manage food preparation, cooking, and plating to ensure consistency, quality, and presentation excellence.
Monitor inventory levels, manage food costs, and implement cost-control measures without compromising quality.
Maintain strict adherence to food safety regulations, hygiene standards, and HACCP protocols.
Coordinate with front-of-house staff to ensure seamless service delivery and guest satisfaction.
Train and conduct appraisals of junior chefs and kitchen personnel.
Manage kitchen equipment maintenance and ensure efficient workflow during service.
Develop and implement innovative culinary techniques while respecting classical fine dining traditions.
Respond to guest feedback and adapt menus or preparations as required.
Minimum 3 years' experience working in a fine dining kitchen environment • Proven experience as a Sous Chef or senior chef position in a luxury hospitality setting
Comprehensive knowledge of classical and contemporary fine dining culinary techniques.
Strong leadership and people management skills with the ability to motivate and develop kitchen teams.
Excellent organizational and time-management abilities in high-pressure service environments.
Proficiency in a wide range of kitchen equipment and modern cooking technologies.
Demonstrated expertise in food safety, hygiene standards, and HACCP compliance.
Strong attention to detail with a commitment to culinary excellence and presentation.
Ability to work collaboratively with the Executive Chef and front-of-house teams.
Desirable Skills and Experience:
Knowledge of international cuisines and diverse culinary traditions.
Experience working in luxury resort or island hospitality environments.
Formal culinary training or recognized culinary qualifications.
Experience in menu costing, food procurement, and supplier management.
Proficiency in kitchen management software and inventory systems.
Multilingual capabilities.

Employment type
Full-time

Work arrangement
No