Executive Sous Chef - Manado Marriott Resort & Spa

The Executive SousChef role at the upcoming Manado Marriott Resort & Spa offers a unique opportunity to lead the culinary operations for a landmark 355-key resort opening in Q3 2026. This position is pivotal in shaping the resort's dining experience as part of a major mixed-use development featuring luxury accommodations and retail spaces. The ideal candidate will bring visionary leadership and operational excellence to manage a high-performing kitchen team during this exciting launch phase.

About the Role

You will serve as the second-in-command to the Executive Chef, directly responsible for the seamless execution of all kitchen operations. This includes menu development, food quality control, staff management, and maintaining rigorous standards across all culinary outlets. Your leadership will be critical in establishing the resort's culinary identity and ensuring exceptional guest experiences from opening day.

Key Responsibilities

• Oversee daily kitchen operations, including food preparation, cooking, and plating for all resort outlets.
• Manage and mentor a team of sous chefs, line cooks, and kitchen staff, including scheduling, training, and performance evaluations.
• Develop and implement seasonal menus that align with the resort's brand and guest expectations.
• Ensure consistent food quality, presentation, and adherence to safety and sanitation standards.
• Monitor inventory levels, manage food costs, and minimize waste through efficient procurement and storage practices.
• Collaborate with the Executive Chef and F&B management on concept development and operational improvements.

Requirements

• Minimum 5 years of progressive experience in high-volume, luxury hotel kitchens, with at least 2 years in a sous chef capacity.
• Proven track record of leading diverse culinary teams in fast-paced, guest-centric environments.
• Strong knowledge of international cuisine and menu engineering principles.
• Comprehensive understanding of food safety regulations (e.g., HACCP) and kitchen sanitation protocols.
• Excellent leadership, communication, and problem-solving skills with a focus on team development.
• Culinary certification (e.g., ACF) preferred, along with a passion for innovation and quality.

What We Offer

This role provides the chance to be part of a transformative hospitality project in North Sulawesi. You'll receive competitive compensation and benefits, opportunities for professional growth, and the satisfaction of contributing to a world-class resort opening. The position requires adaptability and a commitment to excellence in a dynamic, high-profile setting.