Sustainable Luxury Sous Chef: Leadership & Innovation

SX - Milan (MILSX); Milano; On-site; EUR 42,000 - 56,000; Full time

Job summary

Six Senses Milan is seeking a dedicated Sous Chef to support the Chef de Cuisine and Executive Chef in delivering exceptional, sustainable culinary experiences. The role emphasizes local sensitivity, seasonal ingredients, and rigorous adherence to safety, cost controls and Six Senses standards.

You will lead a team, drive menu rejuvenation, monitor wine lists, and ensure the kitchen operates within legal and financial requirements while maintaining guest satisfaction and brand values.

Qualifications

• High school diploma or equivalent is required.
• Minimum of 5 years of professional kitchen experience in luxury hotels or fine-dining.
• Experience in supervisory or leadership kitchen roles is preferred.
• Strong knowledge of cooking techniques, meat and fish cookery, and knife skills.
• Knowledge of food safety, hygiene and HACCP regulations.
• Ability to lead, motivate and develop kitchen staff.
• Knowledge of food cost control, stock management and waste reduction.
• Fluent in English; Italian preferred.
• Valid authorization to work in Italy.

Responsibilities

• Continually focus on rejuvenation of the culinary experience.
• Assess menus and wine lists to stay aligned with brand practices.
• Establish purchasing practices meeting Six Senses nutrition and sustainability standards.
• Instil a cost-focused philosophy through training and education.
• Ensure operation complies with legal, financial, safety, and contractual requirements.
• Adhere to LQA standards and guest feedback.

Skills

Leadership

Food safety

Menu development

Knife skills

Food cost control

HACCP knowledge

English fluency

Education

High school diploma

Job description

Six Senses Milan is seeking a dedicated Sous Chef to support the Chef de Cuisine and Executive Chef in delivering exceptional, sustainable culinary experiences. The role emphasizes local sensitivity, seasonal ingredients, and rigorous adherence to safety, cost controls and Six Senses standards.

You will lead a team, drive menu rejuvenation, monitor wine lists, and ensure the kitchen operates within legal and financial requirements while maintaining guest satisfaction and brand values.