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?? Executive Sous Chef | Luxury Island Resort | Madagascar ? Kendrick Recruitment is seeking an experienced and highly disciplined Executive Sous Chef to join a luxury island resort in Madagascar. This hands-on leadership role is responsible for the day-to-day execution, supervision, and guest-facing leadership of all culinary operations across the property, ensuring the delivery of a flawless, high-end dining experience. The Executive Sous Chef also assumes full operational authority in the absence of the Executive Chef. ? Package • Salary: Negotiable DOE • ? Live-in position • ? Location: Madagascar ? Key Responsibilities Culinary; Service & Experience Standards • Ensure all food prepared and served meets approved quality, presentation, portioning, and temperature standards • Maintain consistency of culinary execution across all venues, services, and meal periods • Act as senior culinary authority on shift, enforcing standards and operational discipline • Deliver a personal, hosted, and detail-driven guest dining experience Guest Bespoke & Private Service • Engage with guests during service, representing culinary leadership • Ensure dietary requirements, preferences, and bespoke requests are met accurately • Support private events and bespoke experiences, escalating issues when necessary • Maintain high standards of Service +1 execution across all guest touchpoints Hygiene; Food Safety & Compliance • Enforce all food safety, hygiene, and sanitation standards across kitchens, storage, service points, and staff areas • Conduct daily hygiene checks and implement corrective actions promptly • Maintain compliance with all policies and luxury hospitality best practices Procurement; Stock Control & Local Sourcing • Support pre-approved local and regional sourcing initiatives • Ensure proper stock handling, rotation, storage, and labelling practices • Flag supply, quality, or consistency risks early to the Executive Chef Financial Discipline & Asset Care • Implement portion control, preparation standards, and waste reduction practices • Monitor operational practices affecting cost efficiency and escalate material variances • Protect culinary assets, equipment, and infrastructure through correct use and maintenance Waste Management & Environmental Responsibility • Implement waste reduction practices across all kitchens and staff canteen • Monitor trends and adjust preparation, portioning, and ordering accordingly Team Supervision, Training & Conduct • Lead and supervise culinary teams, setting expectations through presence and example • Train and mentor team members in standards, techniques, hygiene, and service discipline • Support skills development and operational readiness of local team members • Uphold professional conduct, accountability, and respect within the kitchen brigade Staff Canteen Operations • Ensure consistent, hygienic, and nutritious staff meals • Maintain cleanliness, organisation, and cost discipline in staff catering • Apply the same operational discipline as guest-facing kitchens Culinary Execution & Sense of Place • Execute approved menus reflecting local ingredients and cultural influences • Ensure local ingredients are handled and presented to luxury standards • Enable teams to communicate ingredient and dish stories to guests Collaboration & Communication • Maintain alignment with Executive Chef and front-of-house teams for smooth service • Contribute to structured briefings, handovers, and operational planning Decision Authority & Escalation • Hold full operational authority over daily culinary execution, supervision, and service delivery during shifts • Assume full departmental responsibility in the absence of the Executive Chef • Escalate deviations from standards, guest risks, or procurement issues promptly • Do not alter menus, concepts, or procurement direction without prior approval ✅ Requirements • Recognised Culinary Arts Degree or equivalent professional certification • Valid Food Safety & Hygiene Certification relevant to luxury hospitality • Leadership training or demonstrated leadership capability advantageous • Minimum 5–7 years progressive culinary experience, including senior sous chef or equivalent leadership roles • Experience in luxury lodges, private islands, or high-end resorts • Proven ability to lead teams under pressure while maintaining standards • Exposure to multi-venue operations, bespoke dining, and staff catering ✨ Additional Competencies • Strong operational discipline with exceptional attention to detail • Calm and composed decision-making under service pressure • Confident guest-facing presence aligned with ultra-luxury expectations • Excellent coordination with Front-of-House teams • Structured approach to hygiene, timing, and brigade supervision • Ability to assume full departmental control in the Executive Chef’s absence
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