Executive Sous Chef

About the role

The Executive Sous Chef is a full‑time, on‑site position based in Fiji, supporting culinary operations across Raffe Hotels & Resorts’ three properties. Working closely with the Executive Chef, you will help shape menus, supervise kitchen teams and ensure consistent food quality and presentation in all outlets.

Key responsibilities

• Oversee daily food preparation and coordinate special events, banquets and large‑scale service.
• Assist in menu planning, new dish development and adaptation to guest feedback.
• Manage inventory, ordering, cost control and waste reduction while adhering to budget guidelines.
• Maintain high standards of food safety, hygiene and kitchen compliance.
• Train, mentor and schedule kitchen staff, fostering a positive and inclusive work environment.
• Collaborate with front‑of‑house and resort management to deliver an excellent guest dining experience.

Required profile

• Strong background in culinary arts with experience in resort or hotel kitchens.
• Proven leadership experience supervising culinary staff and organizing shifts.
• Formal culinary qualification or equivalent professional training; prior Sous Chef or senior kitchen role is highly beneficial.
• Adaptability to a tropical island resort environment and willingness to work flexible hours, including weekends and holidays.

Required skills

• Food preparation and advanced cooking techniques.
• Menu planning and development.
• Cost control and budgeting.
• Inventory management and ordering.
• Food safety and hygiene compliance.

What we offer

• Opportunity to work across three iconic Fiji properties.
• Dynamic, guest‑focused environment with exposure to both resort and airport‑hotel operations.
• Professional growth within a respected hotel management company.