Location Overview
Join our team in Amankora. The first resort in Bhutan and with five lodges across its central and western valleys, Amankora has been a part of this legendary Buddhist Kingdom for almost 20 years. Dedicated to providing an unparalleled experience of this pristine, year-round destination – one of the happiest places in the world – Amankora’s five lodges are each a sanctuary designed to complement its uniquely beautiful setting.
Role
The Executive Sous-Chef plays a vital role in managing and elevating the culinary experience in Amankora Bhutan as an ultra-luxury hotel in a remote location.
This position demands exceptional leadership, adaptability, and extensive experience in multicultural cuisine. The ideal candidate must thrive in a diverse,
high-pressure environment while ensuring excellence in food quality, guest satisfaction, and kitchen operations. Given the remote setting, the role requires an
initiative-taking approach to ingredient sourcing, coordination, and team development.
Responsibilities
- Oversee kitchen operations, ensuring efficiency despite logistical challenges.
- Develop strong relationships with the local and international suppliers to secure premium ingredients.
- Implement effective inventory control, stock rotation, and procurement strategies to minimize waste.
- Work closely with the purchasing team to navigate import/export challenges, ensuring consistent supply chain management.
- Ensure kitchen equipment is well-maintained and coordinate repairs in a remote setting where resources may be limited.
- Lead, train, and mentor a diverse culinary team from distinct cultural backgrounds.
- Foster a collaborative and disciplined kitchen culture, ensuring motivation and colleague retention in a challenging location.
- Conduct structured training programs to develop local talents while maintaining international luxury standards.
- Resolve conflicts and challenges related to cultural differences and work ethics.
- Coordinate colleague scheduling, workload distribution, and performance evaluations to maximize efficiency.
- Enforce strict adherence to HACCP (Hazard Analysis Critical Control Point), ISO (International Organization for Standardization), and local health regulations, despite infrastructure challenges.
- Train colleagues in food safety, hygiene, and best kitchen practices to maintain international standards.
- Conduct regular kitchen audits to ensure the highest level of cleanliness and organization.
- Lead daily kitchen operations, ensuring seamless service across multiple dining outlets.
- Curate and execute multicultural menus, incorporating international flavors while respecting local traditions and ingredients.
- Maintain the highest standards of presentation, consistency, and flavors across all dishes.
- Innovate and develop seasonal menus, exclusive fine-dining experiences, and bespoke culinary events for high-profile guests.
- Collaborate with the Executive Chef to introduce signature dishes that align with the hotel's ultra-luxury standards.
- Adapt to limited ingredient availability by developing creative, locally sourced solutions without compromising quality.
- Engage with high-profile guests to understand their preferences and curate tailor-made dining experiences.
- Work closely with the front-of-the-house to ensure a seamless culinary journey for guests.
- Oversee guest feedback with professionalism, providing solutions that exceed expectations.
- Introduce private dining concepts, Chef's tables, and immersive culinary experiences.
- Maintain strict control over food cost, waste management, and portioning.
- Develop strategies to optimize resources and reduce operational costs without affecting quality.
- Work closely with the finance team to track budgeting, forecasting, and supplier negotiations.
Requirements
- Minimum 8-10 years of international experience in luxury hospitality, Michelin-starred restaurants, or remote high-end resorts.
- Expertise in multicultural cuisine, with a strong background in European, Asian, and Middle Eastern Culinary traditions.
- Proven ability to lead teams in remote or challenging environments, with experience in a third-world setting being an advantage.
- Strong logistical and critical thinking skills to navigate ingredient sourcing and supply chain difficulties.
- Fluent in English, knowledge in French, Arabic, or local dialects.
- Ability to work under high-pressure conditions, manage multiple outlets, and meet ultra-luxury standards.
- Proficiency in kitchen management software, costing tools, and Microsoft Office.
Benefits
- Annual leave of 24 working days.
- Public Holidays of 12 days.
- Rest and Recuperation leave with air tickets covered as per company policy.
- Full on or off premise accommodation with all utility expenses coverage.
- Relocation Allowance as per company policy.
- Competitive remuneration package.
- Group Medical Insurance Cover.
If you enjoy working in a professional and welcoming environment and take pride in supporting a team with care, organization, and attention to detail, we invite you to join us as Executive Sous Chef.
