Sous Chef – Multi-Concept Luxury Resort

About the role

The Sous Chef at Borgo Restaurant leads daily kitchen operations across three distinct dining concepts within a luxury resort. This senior culinary leader ensures exceptional food quality, consistency, and service alignment for an ultra‑luxury guest experience.

Key responsibilities

• Oversee kitchen workflow for the all‑day dining outlet, Levantine concept, French patisserie, and wellness eatery.
• Develop and refine seasonal menus that reflect guest expectations, brand direction, and market trends.
• Maintain strict compliance with HACCP, hygiene, and food‑safety standards.
• Control food costs, portion sizes, and waste while preserving quality.
• Train, mentor, and develop a multicultural culinary team, including succession planning.
• Collaborate with the Director of Culinary Operations on pre‑opening and ongoing culinary vision.
• Create SOPs, recipe libraries, and training manuals for all concepts.

Required profile

• Proven senior kitchen leadership experience in a multi‑concept, luxury hospitality environment.
• Strong hands‑on culinary expertise with a focus on Levantine, French pastry, and wellness cuisine.
• Ability to manage high‑volume service from breakfast through dinner.
• Excellent organizational and team‑development skills.

Required skills

• HACCP and food‑safety compliance.
• Menu development and seasonal menu planning.
• Cost control and portion management.
• Pastry techniques and French viennoiserie production.
• Charcoal grilling and artisanal bread making.