Executive Sous Chef

About the role

We are seeking an Executive Sous Chef to lead the culinary operations at Alila Hinu Bay. The role blends menu creation, cost control, and team leadership to deliver fresh, locally sourced dishes that exceed guest expectations.

Key responsibilities

• Collaborate with kitchen and hotel teams to ensure overall success and guest satisfaction.
• Plan and update menus frequently, using locally sourced fresh products and managing food surpluses.
• Analyse recipes, determine food, labour and overhead costs, and set menu pricing.
• Control food apportionment, introduce market‑oriented products, and test new dishes.
• Supervise cooking staff, coordinate assignments, and ensure timely, economical food production.
• Monitor food preparation methods, portion sizes, garnishing, and conduct final quality checks before service.
• Estimate consumption, procure foodstuffs and kitchen supplies, and maintain nutrition and sanitation standards.
• Support Food & Beverage marketing and up‑selling activities and respond to consumer audit feedback.

Required profile

• Proven experience in a senior kitchen leadership role within a hotel or resort.
• Strong knowledge of menu engineering, cost control and food safety standards.
• Ability to supervise and motivate kitchen personnel, encouraging multi‑skilling and flexible scheduling.
• Excellent service orientation with a focus on guest and internal customer satisfaction.
• Capability to adapt menus to market conditions and guest preferences.

Required skills

What we offer

• Opportunity to work in a luxury resort environment with a focus on locally sourced cuisine.
• Collaborative team culture that values innovation and professional growth.