Sous Chef

Job Description

Reporting to the Executive Chef, the Sous Chef will assist in the day-to-day management of kitchen operations, maintaining exceptional standards across a multi-cuisine international menu. The successful candidates will contribute to menu development, team supervision, and the ongoing reputation of the resort’s dining experience.

Key Responsibilities

• Supervise and coordinate all kitchen operations in the absence of the Executive Chef

• Prepare and present dishes across a multi-cuisine international menu to luxury resort standards

• Assist in menu planning, recipe development and food costing

• Maintain strict food safety, hygiene and HACCP standards throughout the kitchen

• Train, mentor and develop junior kitchen staff

• Manage mise en place, stock control and minimise wastage

• Ensure consistent quality and presentation across all services

Organisation Description

The Havannah is a boutique luxury couples resort located at Havannah Harbour. Our culinary programme is central to the guest experience, and we maintain the highest standards of food quality, presentation and consistency across a diverse international menu.

Selection Criteria

• Formal culinary qualification — certificate or diploma from a recognised culinary institution

• Minimum 7 years’ experience in a professional kitchen, with significant experience at 4–5 star international hotel or resort level

• Demonstrated experience working across multi-cuisine and international menus

• Proven ability to lead and manage a kitchen team

• Strong understanding of food safety standards and kitchen administration

• Ability to work effectively within a small, high-quality boutique resort operation