The Senior Sous Chef is the second-in-command of the kitchen and the Executive Chef's key operational partner,
responsible for ensuring the smooth and efficient running of all kitchen operations across ISSA Resort.
The successful
candidate must be capable of independently leading the kitchen operation, managing the culinary team, maintaining high
standards of food quality and safety, and taking ownership of operational, financial and people-related decisions.
Responsabilities
Kitchen Leadership & Operations
● Support the Executive Chef in leading and coordinating all kitchen operations;
● Take full operational responsibility for the kitchen in the Executive Chef’s absence;
● Maintain high standards of discipline, organisation and professionalism;
Culinary Execution & Quality
● Ensure consistent quality, presentation, taste and portion control across all outlets and events;
● Support menu development, recipe standardisation and costing;
● Ensure culinary standards are consistently implemented across the operation;
● Stay up to date with culinary trends, techniques and seasonal products.
Team Management & Training
● Lead, coach and develop the kitchen team, creating a culture of accountability, professionalism and continuous
improvement;
● Conduct performance evaluations and provide constructive, ongoing feedback;
● Build and maintain a strong second line of culinary leadership within the team;
● Identify talent and develop team members for future leadership position;
Cost Control & Kitchen Management
● Monitor food cost, waste, portion control and stock levels;
● Oversee ordering, receiving, storage and inventory procedures;
● Support budget planning and cost-control initiatives together with the Executive Chef;
● Ensure efficient use and maintenance of kitchen equipment and resources.
Health, Safety & Compliance
● Ensure full compliance with HACCP, food safety, hygiene and health & safety standards;
● Maintain high standards of cleanliness, food handling, labelling and storage;
● Ensure compliance across all kitchen areas, including event and outdoor setups.
exterioare.
QUALIFICATIONS
● Minimum 5 years of progressive culinary experience, including at least 2 years in a Sous Chef or senior kitchen
leadership role;
● Proven experience in a luxury hotel, resort, or fine-dining establishment;
● Culinary degree or formal professional training required;
● Strong technical mastery across multiple cuisines and cooking methods;
● Demonstrated ability to lead a team and run full kitchen service independently;
● Solid understanding of food cost control, budgeting, and inventory management;
● In-depth knowledge of food safety regulations and HACCP standards;
SKILLS
● Strong leadership presence and natural authority;
● Calm and decisive under pressure;
● Hands-on, proactive and solution-oriented;
● High level of ownership, accountability and professionalism;
● Passion for culinary excellence and team development.
● English – advanced level;
