Sous Chef

Company Description

Minor Hotels owns, manages and operates a diverse portfolio of over 560+ hotels, resorts and branded residences across 56 countries. Flexible and adaptive to market trends, we drive growth through our eight hotel brands, alongside a collection of related hospitality businesses and strategic partnerships with other leading hotel brands worldwide.

NH Maldives Kuda Rah Resort offers the perfect blend of relaxation and adventure. Lounge by the pool in your overwater villa, swim in our crystal-clear lagoon and enjoy signature treatments at our spa. Discover world-class dive sites, then unwind with delicious dining and chilled cocktails as the stars light up the night sky. Welcome to your island paradise.

Job Description

Please note that this is not an exhaustive list of all duties. Team members at NH Maldives Kuda Rah are expected to proactively support the business, our guests, and their colleagues at all times. As the second-in-charge of the kitchen, the role requires supporting overall kitchen operations beyond the kitchen, taking responsibility for smooth daily operations, and assuming leadership in the absence of the Executive Chef when required. The key responsibilities include assisting the Executive Chef for the overall running and promotion of the kitchen operations and for the smooth running of the department. Within this the responsibilities are as below, but are not limited to, the following:

• Fully understand and embrace Kuda Rah, Maldives company vision and values and its application in all tasks associated with the host’s duty.
• Adhere to all Kuda rah Maldives brand standards ensuring successful communication across all levels of the operation.
• Ensures that all food items served in the resort respects Resort standards, in terms of quality, taste, portioning, presentation and variety. Supervises the work of outlet chefs and all the other chefs
• Spend time daily in all kitchens during service time to ensure that quality of service is respected.
• Proposes initiatives to the Executive Chef, and creative actions to develop the dynamism of the culinary in the resort.
• Ensures that all food items served at Resort respects at all times the hygiene standards in force in the resort.
• Inspects areas daily and ensures that standards of cleanliness and order of areas are respected.
• Supervises the production of recipes and costing for all outlets and food preparations served in the resort are accurate and updated.
• Ensures that cost of operating supplies is controlled and within budget.
• Manages personally and controls store requisitions
• Coordinates the process of all store requisitions, direct purchases, receiving of fresh goods, internal deliveries and food transfers and supervises closely the work of the Outlet chefs in charge.
• Compiles all information and feeds cost controller with information.
• Coordinates all training sessions along with the training manager
• Trains team members on all aspects of the job in the department.
• Ensures that the department is complying with the safety and security rules of the resort and the country.
• Ensures that objectives are met in terms of score at hygiene inspections, and that HACCP standards are followed with consistency.

FINANCIAL

• To assist in developing standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.
• To strictly adhere to the established operating expenses and ensure that all costs are controlled.
• To assist Executive Chef to ensure an effective payroll control through a flexible work force, maximize utilization of part time employees and close cooperation with other Food & Beverage outlets.

GUEST INTERACTION

• Ensure that all employees establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
• To ensure that the Outlet team projects a warm, professional and welcoming image.

ADMINISTRATION

• To assist in the revision and updating of Departmental Operations Manuals on an as needed basis.
• To maintain the Daily Log Sheet
• To assist in planning the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
• To maintain outlet communication board.
• To submit all guest / staff incident reports.
• To attend weekly Food & Beverage and daily Operations Meeting in the absence of the Executive Chef
• To provide the Materials Department with detailed Product and Purchase Specifications for each item used in the Outlet.

STEWARDING AND ENGINEERING

• To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
• To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
• To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment

MARKETING

• To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer’s taste and preferences.

GENERAL

• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
• To report for duty punctually wearing the correct uniform and nametag at all times.
• To maintain a high standard of personal appearance and hygiene at all times.
• To maintain a good rapport and working relationship with staff in the outlet and all other departments.
• To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
• To fully support the Departmental Trainers function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned by the executive Chef
• To respond to any changes in the restaurant function as dictated by the hotel.
• To project at all times a positive and motivated attitude and exercise self-control.
• To have a complete understanding of the Income Audit Section in the Operations Manual and Policies & Procedures.
• To provide a courteous and professional service at all times.
• To attend all meetings as required by Executive Management.
• To conduct monthly staff meetings.
• To prepare and participate in the Monthly Objective Review.

EMPLOYEE HANDLING

• To identify training needs and plan training programs for the employees.
• To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.
• To liaise and inform Kitchen Department and Human Resources Department of all training sessions.
• To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
• To ensure that all employees provide a courteous and professional service at all times.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department’ Operations Manual.
• To assist to conduct staff yearly performance appraisal.
• To ensure that all employees maintain a high standard of personal appearance and hygiene at all times.
• To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To ensure that all employees have a complete understanding of and adhere to the Hotel’s Employee Rules & Regulations.
• To ensure that all employees have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.

Qualifications

• Professional culinary qualification Culinary Arts, or a related field from a recognized institution.
• Minimum of 5–7 years of professional kitchen experience, with at least 2–3 years in a Sous Chef or similar senior supervisory role within a resort or luxury hotel environment.
• Strong technical knowledge of kitchen operation & fine dining ala carte operation & presentation, with the ability to maintain consistency and high-quality standards.
• Proven experience supporting overall kitchen operations and working closely with an Executive Chef in a leadership capacity.
• Sound knowledge of food safety, hygiene, and sanitation standards, including HACCP and local regulatory requirements.
• Demonstrated ability to lead, train, and motivate a diverse kitchen team, fostering teamwork and performance excellence across all sections.
• Good understanding of food cost control, inventory management, wastage reduction, and budget awareness.
• Ability to work in a fast-paced, high-volume kitchen environment while maintaining attention to detail and quality.
• Strong communication and organizational skills, with the ability to coordinate effectively with multiple departments.
• Flexibility to work extended hours, weekends, and public holidays as required by resort operations.
• Good command of spoken and written English; additional languages will be an advantage.
• Should have qualifications matching to position applying for
• Trackable references to support the role applied for

Additional Information

Always a Pleasure, Always Convenient, Always Trustworthy & Always Fulfilling