Minor Hotels

SOUS CHEF

Maldives · Work style not stated · Full time

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About the role

Description from the employer’s posting. Check the employer’s page for the current version.

EmployerMinor Hotels
LocationMaldives
Work styleWork style not stated
Employment typeFull time
Employer posted8 Oct 2026

Job Location:

NH Collection Maldives Havodda Resort



NH Collection Hotels & Resorts showcases captivating hotels housed in authentic landmark buildings across Europe, Latin America, the Middle East, Asia, and beyond. Thoughtfully designed with an eclectic-elegant atmosphere, our hotels are built to evoke extraordinary feelings — paying great attention to stimulating details that create truly memorable moments.

We welcome business travellers, friends, and couples seeking premium service, and we craft experiences centred on wellbeing, gastronomy, culture, and pure indulgence. If you are passionate about creating those extraordinary moments for every guest, NH Collection is the place to do it. Feel the extraordinary.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done. NH Collection Maldives Havodda Resort employees always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are to be follow:

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· Directly responsible for outlet Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.

· Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.

· Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.

· Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies.

· Achieve departmental Budget goals by maintaining efficient cost expenditure.

· To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

· Responsible for accounting & billing procedures within the culinary operation.

· To ensure the awareness & enforcement of all SOP & Property LSOP.

· To enforce operational Standards that are reviewed periodically and then updated and improved.

· Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests.

· To ensure the efficient scheduling of management and associates.

· To be responsible for the accurate supervision of the associate time control and payroll systems.

· To implement a departmental daily “15 Minute” training program.

· To supervise all aspects of Associate Management including hiring and discipline in conjunction with the Executive Sous Chef.

· To practice “open door” policy to all Associates.

· Periodically plan outside Associates activity to promote teamwork.

· To be responsible for maintaining outlet safety at all times.

· To be responsible for asset management of all outlet property and facilities.

· Conduct a preventative maintenance inspection on a monthly basis.

· Promote positive inter-departmental relations through candid communication and cooperation.

· To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.

· Ensure all Managers and Team Members follow all job safety regulations, and all hazards are reported to Loss Prevention and Engineering.

· Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.

Perform other duties as assigned by Supervisor.

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