Executive Sous Chef - Relocate to Dominican Republic

COREcruitment; Italia; In loco; EUR 30.000 - 50.000; Tempo pieno

Descrizione del lavoro

An esteemed 5-star hotel is seeking an Executive Sous Chef to manage kitchen operations and lead the culinary team. This is a unique opportunity to work in a prestigious environment, requiring strong leadership and innovative culinary skills while providing exceptional dining experiences for guests.

Servizi

Expat Package

Private insurance

Company staff housing

One flight per year to home country

30 days of annual leave

Competenze

• Proven experience as an Executive Sous Chef in a luxury hotel or fine dining.
• Expertise in high-quality menu creation.
• Strong leadership and team management skills.

Mansioni

• Oversee daily culinary operations and lead the kitchen team.
• Ensure outstanding dining experiences and kitchen efficiency.
• Mentor and develop culinary staff.

Conoscenze

Leadership

Team Management

Culinary Creativity

Descrizione del lavoro

Executive Sous Chef – Punta Cana, DR – Up to $3,000 per month

Our client is an esteemed 5-star hotel, recognized for its refined atmosphere and exceptional service. As Executive Sous Chef, you'll play a key role in ensuring the smooth operation of the kitchen, overseeing daily culinary operations, and leading the kitchen team to deliver outstanding dining experiences. This is a fantastic opportunity to work in a world-class setting while showcasing your culinary leadership skills.

• $3,000 USD per month with 13-month salary and bonus
• Expat Package, Private insurance, company staff housing, and one flight per year to your home country
• Enjoy 30 days of annual leave and three days off every 15 days

What they are looking for:

• Proven experience as an Executive Sous Chef or in a senior kitchen management role in a luxury hotel or fine dining setting.
• Expertise in high-quality, innovative menu creation with a strong emphasis on presentation and guest experience.
• Strong leadership and team management skills with the ability to mentor and develop culinary staff.
• Experience in the Caribbean or at a tropical resort is an asset, with an understanding of local ingredients and regional cuisine preferences.