Executive Sous Chef- Six Senses Zighy Bay

As Executive Sous Chef, I will fully comprehend the vision of Six Senses
to help people reconnect with themselves, others and the world around them
and our values of local sensitivity and global sensibility, crafted experiences,
emotional hospitality, responsible and caring, fun and quirky and pioneering
wellness. 
Sustainability, Wellness and Out of the Ordinary experiences
are at the core of everything we do at Six Senses. I will safeguard
these pillars and its strategic planning and development and ensure all
directives, practices and initiatives are implemented, embraced, adopted within
the hotel/resort.

Duties and Responsibilities 
As
Executive Sous Chef, I will assume full responsibility for the efficient
operation Culinary department to provide exceptional product and service within
brand operating standards. 
The duties and responsibilities
will include:
•    Continually focus on the rejuvenation of
the culinary experience. Monitor sorting of food and material waste and liaise
with the gardeners for efficient food wastage removal for composting,
and growing our own produce and featuring this produce in our culinary
offering.
•    All aspects of wellness and nutrition initiatives
will be adopted and implemented throughout the operation with particular focus
on growing or making our own products.
•    Establish purchasing
practices that meet the requirements of the Six Senses nutrition
and sustainability platforms.
•    Constantly assess Menus and Wine
Lists to remain relevant and in line with Eat With Six Senses practices.
•
   Instill a cost-focused philosophy through training
and education. 
•    Establish and deliver pre-established
financial returns related to revenue generation, profitability and ROIC.
•
   Operate the department consistent with all legal, statutory
and financial requirements and documentation, reporting systems, contractual
obligations, security and safety protocols, communications, product and service
standards, host management practices and budgetary controls are implemented,
reviewed and maintained to ensure the successful operation of
the hotel.

Qualifications
To execute the position
of Executive Sous  Chef, I must have the required qualifications, technical
skills and experience in a similar role in luxury hotels with proven results
and includes the following:
•    Possess a Bachelor’s
degree/Diploma in Culinary Arts, or related field plus 5 or more years related
experience, including management experience, or an equivalent combination
of education and experience.  
•    I have an excellent
command of written and spoken English, and I am able to live in a remote
location for extended periods of time and travel on single status.
•  
 Alcohol awareness certification and/or food service permit or valid
health/food handler card as required by local or state government
agency.
The above is intended to provide an overview of the role
and responsibilities for an Executive Sous Chef at Six Senses Zighy Bay. It
is not and does not infer that the above is an inclusive and/or exhaustive list
of the duties and responsibilities inherent in the position.

Six
Senses Zighy Bay is an equal opportunity employer. This policy applies to all
terms and conditions of employment.