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.

Job Description

Villa Nautica is seeking a talented, passionate, and experienced Junior Sous Chef specializing in Chinese cuisine to join our culinary team. The successful candidate will assist in overseeing daily kitchen operations, with particular responsibility for the Chinese cuisine section, ensuring the delivery of authentic, high-quality dishes that reflect the standards of our luxury resort.

Key Responsibilities

• Assist the Executive Chef and Sous Chef in managing daily kitchen operations, particularly the Chinese cuisine section.
• Oversee the preparation and presentation of authentic Chinese dishes, ensuring consistency, quality, and adherence to established recipes and standards.
• Lead, guide, and motivate the culinary team, ensuring efficient workflow and effective coordination within the kitchen.
• Develop and introduce creative Chinese dishes and menu concepts in collaboration with the Executive Chef.
• Ensure proper food preparation techniques, portion control, ingredient measurements, and presentation standards.
• Monitor kitchen inventory, food costs, and stock levels, ensuring the availability of fresh, high-quality ingredients.
• Maintain strict compliance with food safety, hygiene, sanitation, and HACCP standards.
• Ensure proper food handling, cooking temperatures, cooling procedures, and storage practices.
• Maintain the cleanliness, maintenance, and organization of kitchen workstations and equipment.
• Assist in staff training, coaching, and development to enhance culinary skills and operational efficiency.
• Support kitchen opening and closing procedures, duty allocations, and other operational responsibilities as assigned by the Executive Chef.
• Ensure effective communication and coordination with other kitchen sections and relevant departments.
• Maintain high standards of professionalism, teamwork, and discipline within the kitchen.

• Diploma or professional qualification in Culinary Arts or a related field is preferred.
• Minimum 5 years of relevant culinary experience, preferably in luxury hotels or international resort operations.
• Previous experience in a supervisory or senior culinary position, preferably as Chef de Partie or Junior Sous Chef.
• Strong expertise in authentic Chinese cuisine, including traditional cooking techniques, wok preparation, sauces, and specialty dishes.
• Good knowledge of Chinese ingredients, food preparation methods, and menu development.
• Strong leadership, team management, and communication skills.
• Good knowledge of food safety, hygiene, sanitation, and HACCP standards.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Creative, organized, flexible, and committed to maintaining high culinary standards.