🐠 Executive Sous Chef Wanted — Overwater Resort Kitchen, Maldives

🍽 Opportunity The Westin Maldives Miriandhoo Resort is hiring an Executive Sous Chef to help lead culinary operations across a full resort footprint — banquets, room service, restaurants, bar/lounge, and the employee cafeteria — under a major international brand with the systems and career infrastructure of Marriott behind it. This is a hands-on leadership role: you're expected to cook alongside the team, not just direct from a distance, while also owning budget, menu development, and staff training across the property. 👨‍🍳 Role / Responsibilities Provide day-to-day direction across all kitchen operations, stepping into any station when needed Set performance standards, coach and mentor kitchen staff, and lead the performance appraisal process for direct reports Develop menus and determine food presentation and plating standards Monitor quality of raw and cooked products, and personally prepare and cook food for regular service and special functions Manage department controllable expenses — food cost, supplies, uniforms, and equipment — and participate in the budgeting process Establish purchasing, receiving, and food storage standards, and ensure compliance with food handling and sanitation requirements Interact directly with guests to gather feedback and resolve service issues Liaise with the Banquet Chef and Catering department on menu composition and food knowledge 🌎 ChefJobs Abroad Analysis This is resort leadership on a genuinely remote Maldivian island — overseeing multiple outlets (banquets, restaurants, bar, room service) rather than a single kitchen, backed by a global hospitality brand's training and career-progression structure. It's a strong step for a chef who wants Marriott-level systems and mentorship experience without giving up hands-on cooking, in an island setting that's about as far from a city kitchen as it gets. ✅ Best Fit Chefs with several years of multi-outlet culinary leadership experience, ready to manage across banquets, restaurants, and room service at once Chefs who want brand-backed career progression through a major international hospitality group Chefs comfortable balancing budget/HR responsibilities with hands-on cooking Chefs who enjoy mentoring and developing junior kitchen staff Chefs drawn to remote island life and resort-scale operations over standalone restaurant work Not a fit for: chefs who want to focus purely on cooking with no HR, budget, or multi-outlet management responsibility