South Africa: Executive Sous Chef – Luxury Island Resort – Madagascar | Lb posted by Kendrick Recruitment

Executive Sous Chef | Luxury Island Resort | Madagascar Salary: Negotiable DOE (Live-in) Kendrick Recruitment is seeking an experienced and highly disciplined Executive Sous Chef to join a luxury island resort in Madagascar. This hands-on leadership role is responsible for the day-to-day execution, supervision, and guest-facing leadership of all culinary operations across the property, ensuring the delivery of a flawless, high-end dining experience. The Executive Sous Chef also assumes full operational authority in the absence of the Executive Chef. Key Responsibilities: Culinary, Service & Experience Standards Ensure all food prepared and served meets approved quality, presentation, portioning, and temperature standards Maintain consistency of culinary execution across all venues, services, and meal periods Act as senior culinary authority on shift, enforcing standards and operational discipline Deliver a personal, hosted, and detail-driven guest dining experience Guest Bespoke & Private Service Engage with guests during service, representing culinary leadership Ensure dietary requirements, preferences, and bespoke requests are met accurately Support private events and bespoke experiences, escalating issues when necessary Maintain high standards of Service 1 execution across all guest touchpoints Hygiene, Food Safety & Compliance Enforce all food safety, hygiene, and sanitation standards across kitchens, storage, service points, and staff areas Conduct daily hygiene checks and implement corrective actions promptly Maintain compliance with all policies and luxury hospitality best practices Procurement, Stock Control & Local Sourcing Support pre-approved local and regional sourcing initiatives Ensure proper stock handling, rotation, storage, and labelling practices Flag supply, quality, or consistency risks early to the Executive Chef Financial Discipline & Asset Care Implement portion control, preparation standards, and waste reduction practices Monitor operational practices affecting cost efficiency and escalate material variances Protect culinary assets, equipment, and infrastructure through correct use and maintenance Waste Management & Environmental Responsibility Implement waste reduction practices across all kitchens and staff canteen Monitor trends and adjust preparation, portioning, and ordering accordingly Team Supervision, Training & Conduct Lead and supervise culinary teams, setting expectations through presence and example Train and mentor team members in standards, techniques, hygiene, and service discipline Support skills development and operational readiness of local team members Uphold professional conduct, accountability, and respect within the kitchen brigade Staff Canteen Operations Ensure consistent, hygienic, and nutritious staff meals Maintain cleanliness, organisation, and cost discipline in staff catering Apply the same operational discipline as guest-facing kitchens Culinary Execution & Sense of Place Execute approved menus reflecting local ingredients and cultural influences Ensure local ingredients are handled and presented to luxury standards Enable teams to communicate ingredient and dish stories to guests Collaboration & Communication Maintain alignment with Executive Chef and front-of-house teams for smooth service Contribute to structured briefings, handovers, and operational planning Decision Authority & Escalation Hold full operational authority over daily culinary execution, supervision, and service delivery during shifts Assume full departmental responsibility in the absence of the Executive Chef Escalate deviations from standards, guest risks, or procurement issues promptly Do not alter menus, concepts, or procurement direction without prior approval Requirements: Recognised Culinary Arts Degree or equivalent professional certification Valid Food Safety & Hygiene Certification relevant to luxury hospitality Leadership training or demonstrated leadership capability advantageous Minimum 5–7 years progressive culinary experience, including senior sous or equivalent leadership roles Experience in luxury lodges, private islands, or high-end resorts Proven ability to lead teams under pressure while maintaining standards Exposure to multi-venue operations, bespoke dining, and staff catering Additional Competencies: Strong operational discipline with exceptional attention to detail Calm and composed decision-making under service pressure Confident guest-facing presence aligned with ultra-luxury expectations Excellent coordination with Front-of-House teams Structured approach to hygiene, timing, and brigade supervision Ability to assume full departmental control in the Executive Chef’s absence Interested candidates are invited to submit their CV to apply for this opportunity.