South Africa: Executive Sous Chef | Luxury Island Resort | Madagascar | Ss posted by HotelJobs

About the Role

An exceptional opportunity for a highly disciplined and experienced Executive Sous Chef to join a luxury island resort in Madagascar. This senior leadership role is responsible for overseeing daily culinary operations, maintaining flawless 5-star standards, and ensuring an exceptional guest dining experience across all service areas.

Key Responsibilities

• Culinary Leadership & Service Standards: Ensure all food meets luxury standards of quality, presentation, temperature, and portioning Maintain consistency across all venues, services, and meal periods Act as senior culinary authority on shift and enforce operational discipline Deliver a personalised, high-touch guest dining experience
• Guest Experience & Bespoke Dining: Engage with guests and represent culinary leadership professionally Ensure dietary requirements and bespoke requests are delivered accurately Support private dining experiences and special events Maintain high-level Service +1 luxury guest engagement
• Hygiene, Safety & Compliance: Enforce strict hygiene, sanitation, and food safety standards across all areas Conduct daily inspections and corrective action implementation Ensure full compliance with luxury hospitality operating standards
• Procurement, Stock & Local Sourcing: Support responsible local and regional sourcing initiatives Maintain correct stock handling, rotation, storage, and labelling Identify supply chain risks and escalate appropriately
• Cost Control & Asset Management: Implement portion control, waste reduction, and efficiency standards Monitor operational costs and flag variances Ensure careful management of kitchen equipment and assets Waste & Sustainability Drive waste reduction across kitchens and staff catering Adjust ordering, prep, and portioning to improve sustainability Support environmentally responsible kitchen operations
• Team Leadership & Training: Lead, supervise, and mentor kitchen teams through hands-on leadership Train staff on culinary standards, hygiene, and service discipline Promote accountability, professionalism, and strong kitchen culture Support development of local team members
• Staff Canteen Operations: Ensure consistent, hygienic, and nutritious staff meals Maintain cost control and cleanliness in staff catering areas Apply same operational standards as guest kitchens
• Culinary Execution & Concept Delivery: Execute menus reflecting local ingredients and cultural influences Maintain luxury presentation standards using regional produce Support storytelling of dishes and ingredients for guest engagement
• Collaboration & Operations: Work closely with Executive Chef and FOH teams for seamless service Lead structured briefings, handovers, and daily planning Maintain clear communication across all departments
• Authority & Accountability: Full operational control of culinary execution during service periods Assume full responsibility in absence of Executive Chef Escalate risks, deviations, or procurement issues immediately Do not alter menus or procurement decisions without approval

Requirements

Culinary Arts Degree or recognised equivalent qualification Food Safety & Hygiene certification (luxury hospitality standard) 57+ years progressive culinary experience in senior roles Experience in luxury resorts, islands, or high-end lodges essential Strong leadership under pressure with proven team management ability Multi-venue and staff catering experience advantageous

Salary & Benefits

Salary: Negotiable (DOE)

Note for Applicants

Please note that only suitable candidates meeting the requirements of the position will be contacted.