Shangri-La Yanuca Island, Fiji is set on a 109-acre private island with a causeway connecting it to the mainland making it the largest Resort in Fiji with 443 elegant guest rooms. We are looking for applicants for the the position of Executive Sous Chef.
The Executive Sous Chef will be responsible for oversee the overall operations of the kitchen, ensuring the creation and delivery of exquisite dishes, that exceed the expectations of our guests, ensures hygiene and cleanliness all around the Kitchen to maintain the standard of food safety.
As an Executive Sous chef, we rely on you too:
- Create innovative, cuisine-appropriate menus that reflect current culinary trends.
- Collaborate with Food & Beverage leadership to set pricing for all menu items.
- Stay informed on emerging trends in the restaurant and hospitality industry to continuously evolve the culinary offerings.
- Oversee the maintenance and cleanliness of the kitchen and surrounding areas in accordance with company standards and local health code regulations.
- Monitor kitchen inventory levels; source ingredients and supplies from approved vendors while controlling food cost and minimizing waste.
- Recruit, train, schedule, and supervise kitchen staff to maintain a high-performing and cohesive culinary team.
- Lead and support kitchen staff in all phases of meal preparation, plating, and timely delivery of dishes.
- Identify, implement, and train team members on new culinary techniques and cooking methods to elevate food quality and presentation.
- Assist with daily food preparation and provide hands-on support during peak service hours as needed.
What we are Looking For:
- Solid experience as Executive Sous chef in luxury hotels.
- A leader with the ability, to coach, train and develop others
- Fluent in English
- Strong leadership, self-motivated excellent communication skills
- Solid understanding of food costing, kitchen operations, and team management.
- Passion for local ingredients and global culinary food trends.
