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.

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 Responsibilities

• Take 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.

• Diploma or professional qualification in Culinary Arts or a related field.
• Minimum 3–5 years of relevant culinary experience, preferably in a hotel or resort environment.
• Previous experience independently managing a kitchen or supervising a culinary team is highly desirable.
• Strong knowledge of menu planning, bulk food production, food safety, HACCP, and cost control.
• Excellent leadership, organisational, and team management skills.
• Ability to manage high-volume food production and work effectively under pressure.
• Strong commitment to food quality, hygiene, and team member satisfaction.

A hands-on culinary professional with strong leadership skills who can independently manage the Team Restaurant Kitchen, lead the kitchen team, and ensure consistent, nutritious, and high-quality meals for all team members.