Executive Sous Chef - Wellness Cuisine

Job purpose:

Support the Director of Wellness Cuisine in managing daily culinary operations, menu planning, staff training, purchasing, and budget control.

Ensure food safety standards are met across all kitchen operations and workflows.

Promote Jayasom's wellness and sustainability culture through menu alignment and leadership by example.

General responsibilities:

Ensure all culinary operations meet the highest standards and align with Jayasom's food & beverage purpose.

Build and maintain strong relationships with vendors, partners, guests, owners, and colleagues.

Maintain clear and effective communication across all reporting lines.

Foster a collaborative, creative, and professional work environment.

Actively participate in meetings, trainings, and initiatives while encouraging team involvement.

Contribute to achieving and exceeding business targets.

Approach all tasks positively and perform additional duties as assigned.

Key operational responsibilities:

Develop recipes and portion standards with the Head of Gourmet in line with Jayasom's culinary purpose, nutritional needs, and guest preferences.

Establish and maintain standard recipes, preparation techniques, and presentation to ensure consistent high quality.

Lead and coordinate the culinary team to ensure efficient operations within budgeted labor and cost targets.

Continuously review and enhance policies, procedures, and techniques in line with industry best practices and trends.

Monitor competitor offerings and stay updated on culinary trends to keep menus relevant and innovative.

Conduct regular inspections of kitchens and service areas to ensure food quality, hygiene, cleanliness, and safety standards.

Manage cleaning and maintenance schedules for kitchen areas and equipment.

Prepare and review operational reports, identifying trends and recommending improvements.

Identify and manage suppliers, supporting local sourcing whenever possible.

Engage with guests to gather feedback and build lasting relationships.

Coordinate with the Organic Garden team to maximize the use of resort-grown produce across outlets and retail kiosks.

Job requirements:

BA in Culinary Arts or equivalent qualification (preferred).

Previous experience in a similar role within a luxury resort environment, including pre-opening exposure.

Progressive experience in high-quality and wellness-focused food production.

Strong knowledge of wellness cuisine, nutrition, menu design, and food health & safety regulations.

Ability to motivate teams, build strong working relationships, and lead with purpose and values.

Solid business acumen with focus on cost control and operational efficiency.

High culinary expertise with strong attention to detail, planning, and multitasking skills.

Creative and innovative approach with the ability to work under pressure.

Excellent time management, teamwork, and collaboration skills.

Positive, friendly, flexible, reliable, and empathetic attitude.