Sous Chef

Our client, a 4-star hotel in a leading hotel group in Papua New Guinea, seeks an experienced Sous Chef to lead kitchen operations in Port Moresby. This is an on-site, full-time role that oversees culinary team management, menu development, and high-volume dining services across the hotel dining venues.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• Minimum 3 years of culinary leadership experience as a Head Chef or Executive Sous Chef in a 4- or 5-star hotel or high-volume restaurant.
• Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or equivalent professional certification (e.g., Red Seal, City & Guilds).
• Proven track record in menu development, food costing, yield management, and inventory control.
• Certified in international food safety standards (e.g., HACCP) with demonstrated enforcement of kitchen sanitation laws.
• Demonstrated success leading, training, and scheduling kitchen brigades of 15+ culinary professionals.
• Strong written and verbal communication skills with a proven track record of collaborating with Food & Beverage, Sales, and Banquet teams.
• Previous experience working in the cruise line or remote destinations is a plus!

Job Responsibilities

• Manage daily kitchen operations, food production, and plate presentation across hotel dining outlets.
• Design seasonal menus and standard recipe cards to ensure consistent quality and cost efficiency.
• Supervise kitchen staff, schedule shifts, delegate tasks, and conduct ongoing skills training.
• Maintain strict adherence to local food health, hygiene, and kitchen safety standards.
• Oversee inventory management, stock rotation, order control, and kitchen budget compliance.
• Collaborate closely with Food & Beverage, Banquets, and Hotel Operations to deliver exceptional guest experiences.