Executive Sous Chef
db Group, Malta’s leader in Hospitality & Leisure sector. The group is distinguished and well-established leader in Malta's hospitality and leisure sector, known for its exceptional portfolio and commitment to excellence. Our hospitality portfolio features the renowned db Seabank Resort & Spa and db San Antonio Hotel & Spa, both offering unparalleled experiences and luxurious accommodations. Additionally, we hold development licences and manage outlets for globally recognised brands such as Hard Rock and Starbucks, enhancing our diverse and dynamic offerings. Our culinary ventures are a testament to our dedication to providing exceptional dining experiences. We offer a variety of distinguished restaurants, including Aki, Amami, Nine Lives, Blu Beach, Westreme, Loa, Tora, and Manta, each showcasing unique cuisines and atmospheres.
We are Currently Looking for an Executive Sous Chef for San Antonio Hotel + Spa.
As an Executive Sous Chef, you will play a key role in ensuring the smooth and efficient operation of the kitchen. You will work closely with the Executive Chef to deliver high-quality dishes while managing the kitchen team and maintaining excellent standards of hygiene and safety. Your leadership and expertise will contribute to creating memorable dining experiences for our guests while ensuring the kitchen runs efficiently and meets its financial targets. This role offers the opportunity to showcase your culinary skills and develop professionally within a dynamic and supportive environment.
- Prepare and cook a wide variety of dishes using different cooking techniques while supporting and mentoring the kitchen team.
- Ensure all food served is of top quality and commercially viable for the business.
- Assist with menu planning, manage kitchen inventory and supplies, and maintain high standards of hygiene and safety.
- Organise staff rotas, adjust schedules based on kitchen needs, and resolve any team disputes professionally.
- Promote proper kitchen uniform habits and uphold the kitchen’s reputation.
- Foster a disciplined and efficient work environment to ensure quick and effective food preparation.
- Lead by example with a positive attitude, making quick decisions to enhance kitchen performance and achieve commercial success.
- Manage HACCP systems effectively, including implementation, training, and guidance.
- Minimum 4 years of experience as an Executive Sous Chef or Sous Chef.
- A qualification in Culinary Arts or a related field; alternatively, 15+ years of relevant experience.
- Strong knowledge of HACCP systems.
- Familiarity with Outlook and other basic computer tools.
- Experience in menu planning.
- Excellent communication skills in English, both spoken and written.
- Ability to thrive in a high-pressure, fast-paced environment.
- Flexibility to work weekends and public holidays.
