Villa Nautica is seeking an experienced and capable Sous Chef to lead the Team Restaurant Kitchen. The successful candidate will be responsible for overseeing daily kitchen operations, managing the culinary team, and ensuring the consistent preparation of quality meals for our team members while maintaining high standards of food safety, hygiene, and cost control.Key ResponsibilitiesTake full responsibility for the daily operations of the Team Restaurant Kitchen.Lead, supervise, and motivate kitchen team members to ensure efficient food production and smooth operations.Plan daily menus and ensure meals are nutritious, well-balanced, and served on time.Maintain consistent food quality, taste, portion sizes, and presentation.Monitor food inventory, control food costs, minimise wastage, and ensure proper stock rotation.Ensure compliance with HACCP standards, food safety regulations, and kitchen hygiene requirements.Manage food storage, equipment cleanliness, and overall kitchen organisation.Prepare duty rosters, allocate responsibilities, and provide training and guidance to kitchen staff.Coordinate with the Stores and Purchasing teams to ensure the timely availability of ingredients and supplies.Monitor team members' feedback and continuously improve meal quality and kitchen services.Ensure the kitchen operates efficiently in line with resort policies and operational requirements.
