Executive Sous Chef - Amankora

Location Overview Join our team in Amankora. The first resort in Bhutan and with five lodges across its central and western valleys, Amankora has been a part of this legendary Buddhist Kingdom for almost 20 years. Dedicated to providing an unparalleled experience of this pristine, year-round destination – one of the happiest places in the world – Amankora’s five lodges are each a sanctuary designed to complement its uniquely beautiful setting. Role The Executive Sous-Chef plays a vital role in managing and elevating the culinary experience in Amankora Bhutan as an ultra-luxury hotel in a remote location. This position demands exceptional leadership, adaptability, and extensive experience in multicultural cuisine. The ideal candidate must thrive in a diverse, high-pressure environment while ensuring excellence in food quality, guest satisfaction, and kitchen operations. Given the remote setting, the role requires an initiative-taking approach to ingredient sourcing, coordination, and team development. Responsibilities Oversee kitchen operations, ensuring efficiency despite logistical challenges. Develop strong relationships with the local and international suppliers to secure premium ingredients. Implement effective inventory control, stock rotation, and procurement strategies to minimize waste. Work closely with the purchasing team to navigate import/export challenges, ensuring consistent supply chain management. Ensure kitchen equipment is well-maintained and coordinate repairs in a remote setting where resources may be limited. Lead, train, and mentor a diverse culinary team from distinct cultural backgrounds. Foster a collaborative and disciplined kitchen culture, ensuring motivation and colleague retention in a challenging location. Conduct structured training programs to develop local talents while maintaining international luxury standards. Resolve conflicts and challenges related to cultural differences and work ethics. Coordinate colleague scheduling, workload distribution, and performance evaluations to maximize efficiency. Enforce strict adherence to HACCP (Hazard Analysis Critical Control Point), ISO (International Organization for Standardization), and local health regulations, despite infrastructure challenges. Train colleagues in food safety, hygiene, and best kitchen practices to maintain international standards. Conduct regular kitchen audits to ensure the highest level of cleanliness and organization. Lead daily kitchen operations, ensuring seamless service across multiple dining outlets. Curate and execute multicultural menus, incorporating international flavors while respecting local traditions and ingredients. Maintain the highest standards of presentation, consistency, and flavors across all dishes. Innovate and develop seasonal menus, exclusive fine-dining experiences, and bespoke culinary events for high-profile guests. Collaborate with the Executive Chef to introduce signature dishes that align with the hotel's ultra-luxury standards. Adapt to limited ingredient availability by developing creative, locally sourced solutions without compromising quality. Engage with high-profile guests to understand their preferences and curate tailor-made dining experiences. Work closely with the front-of-the-house to ensure a seamless culinary journey for guests. Oversee guest feedback with professionalism, providing solutions that exceed expectations. Introduce private dining concepts, Chef's tables, and immersive culinary experiences. Maintain strict control over food cost, waste management, and portioning. Develop strategies to optimize resources and reduce operational costs without affecting quality. Work closely with the finance team to track budgeting, forecasting, and supplier negotiations. Requirements Minimum 8-10 years of international experience in luxury hospitality, Michelin-starred restaurants, or remote high-end resorts. Expertise in multicultural cuisine, with a strong background in European, Asian, and Middle Eastern Culinary traditions. Proven ability to lead teams in remote or challenging environments, with experience in a third-world setting being an advantage. Strong logistical and critical thinking skills to navigate ingredient sourcing and supply chain difficulties. Fluent in English, knowledge in French, Arabic, or local dialects. Ability to work under high-pressure conditions, manage multiple outlets, and meet ultra-luxury standards. Proficiency in kitchen management software, costing tools, and Microsoft Office. Benefits Annual leave of 24 working days. Public Holidays of 12 days. Rest and Recuperation leave with air tickets covered as per company policy. Full on or off premise accommodation with all utility expenses coverage. Relocation Allowance as per company policy. Competitive remuneration package. Group Medical Insurance Cover. If you enjoy working in a professional and welcoming environment and take pride in supporting a team with care, organization, and attention to detail, we invite you to join us as Executive Sous Chef.