Help maintain the quality and consistency of every dish served at Tingara.
As Sous Chef, you will work closely with the Chef de Cuisine to manage daily kitchen operations, guide junior chefs and ensure efficient service, careful preparation and high standards of food safety and hygiene.
Your day to day
- Oversee daily kitchen operations, ensuring food is prepared and served to the required standards of quality, consistency and timing.
- Maintain clear communication with the Chef de Cuisine and kitchen team to support smooth service, particularly during busy periods.
- Check the kitchen before service to ensure sauces, ingredients, equipment and workstations are ready and the team is properly presented.
- Supervise, mentor and train junior chefs and kitchen colleagues, delegating work fairly and supporting their development.
- Assist with menu planning and development, including recommendations for new dishes and seasonal ingredients.
- Manage stock levels, requisitions and ingredient rotation, ensuring the kitchen has the necessary supplies.
- Check the quantity and quality of items received from the storeroom.
- Ensure ingredients are stored, handled and prepared correctly.
- Maintain portion control, minimise waste and optimise yield.
- Reorganise and restock refrigerators and workstations in preparation for the next service period.
- Ensure kitchen equipment, machinery and tools are handled correctly and properly maintained.
- Maintain high standards of cleanliness, food safety and sanitation.
- Follow and enforce the Resort's health, hygiene, fire and safety procedures, as well as applicable regulations, brand standards and local policies.
- Work closely with front-of-house colleagues to support a smooth dining experience.
- Respond appropriately to dietary preferences and requests while protecting the character and quality of each dish.
- Consider guest feedback to support continued improvements in food quality and service.
What we need from you
- Diploma or vocational certificate in Culinary Skills or a related field.
- Five years experience as a chef, including at least three years in a supervisory role, or an equivalent combination of education and experience.
- Strong leadership, problem-solving and training abilities.
- Clear communication skills and the ability to work effectively with guests, colleagues and external partners.
- Ability to speak English and the local language or languages.
- Food service permit or valid health or food-handler card, where required by local authorities.
Why join us
This is a role for an experienced chef who wants greater responsibility, the opportunity to develop junior colleagues and an active part in maintaining Tingara's culinary standards.
The role includes a competitive salary and benefits, including hotel room discounts and excellent training opportunities.
Most importantly, you should look forward to coming to work each day in a beautiful beach resort surrounded by pristine rainforest and our primate neighbours.
Please send your CV and a cover letter explaining why you are the right fit to: [Confidential Information]
