Sous Chef (Hot Kitchen)

Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.

 

• Support the Executive Chef in daily hot kitchen operations
• Supervise and guide kitchen staff during food preparation and service.
• Prepare and cook hot dishes according to recipes and company standards.
• Ensure food quality, taste, portion control, and presentation are maintained consistently.
• Monitor kitchen stock levels and assist with inventory management and ordering.
• Ensure all food is prepared and stored following food safety and hygiene standards. Maintain HACCP, hygiene, and food safety standards
• Control food costs, stock rotation, and minimize wastage
• Ensure smooth kitchen operations during buffet and à la carte service

• Minimum 3–5 years of experience in a similar role within resorts or hotels
• Proven experience as a Sous Chef or Senior Chef in a hot kitchen environment.
• Strong knowledge of cooking methods, kitchen operations, and food safety standards.
• Experience in high-volume restaurant, hotel, resort, or catering operations preferred.
• Good understanding of stock control and kitchen cost management.
• Ability to work under pressure and handle busy service periods.
• Strong leadership, communication, and organizational skills.