As Executive Sous Chef. You will lead daily kitchen operations across upscale outlets, develop menus, manage teams, control costs, mentor staff, and ensure excellence across culinary functions.

🔧 Key Responsibilities

• Assist the Executive Chef in planning and managing daily kitchen operations across multiple outlets (à la carte, banquets, in-room dining).

• Supervise kitchen teams, organize station rotations, and ensure consistent execution of dishes.

• Contribute to menu development blending local West Indies flavors with international fine dining.

• Maintain high standards of food quality, presentation, hygiene, and safety protocols.

• Oversee inventory management, portion control, cost tracking, and waste reduction.

• Mentor and train junior kitchen staff, fostering professional growth.

• Provide leadership in absence of the Executive Chef, supporting cross-functional coordination.

• Support special events and ensure banquet execution aligns with 5-star luxury standards.