Junior Sous Chef (Italian Cuisine)

Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.

• Assist in the day-to-day management and operation of the kitchen, ensuring smooth and efficient workflow.
• Must be familiar with all activities involved in kitchen operations and be prepared to step in and cover all eventualities when required.
• Supervise food preparation and cooking activities to ensure consistency, quality, and adherence to established standards.
• Monitor mise en place, production schedules, and service operations to ensure readiness for all meal periods.
• Ensure all dishes are prepared and served according to approved recipes, specifications, and quality standards.
• Ensure food quality, safety, and hygiene standards are maintained at all times, including proper cooking temperatures, storage practices, HACCP compliance, and kitchen cleanliness.
• Supervise, train, coach, and support kitchen team members to enhance performance, skills development, teamwork, and discipline.
• Assist in managing staff performance while ensuring compliance with health, safety, sanitation, and company policies.
• Monitor food usage, minimize waste, and assist in the receiving, storage, and distribution of supplies.
• Ensure all dishes are prepared according to standard recipes and presented in line with approved pictorial and brand presentation standards.
• Conduct regular quality checks to maintain consistency, guest satisfaction, and operational excellence.

• Diploma or certification in Culinary Arts or a related field preferred.
• Minimum 3–5 years of culinary experience, including experience in Italian cuisine and a supervisory role.
• Strong knowledge of Italian cooking techniques, ingredients, and menu preparation.
• Familiarity with HACCP, food safety regulations, and sanitation standards.
• Good leadership, communication, and organizational skills.
• Ability to work in a fast-paced environment and under pressure.
• Proficient in inventory management and cost control practices.
• Excellent communication in the English language.