Luxury Resort Sous Chef — Lead Creative Menus & Team

Baoase Curaçao; Willemstad; On-site; EUR 47,000 - 66,000; Full time

Job summary

Baoase Curaçao is seeking a highly skilled Sous Chef to lead a talented culinary team in a luxury resort. You will assist the Chef de Cuisine with menu planning, recipe development, and food preparation, ensuring top quality and presentation.

You will supervise kitchen staff, mentor the team, manage inventory, enforce health and safety standards, and help control costs. Demonstrated leadership and organization are essential, with flexibility to work evenings, weekends, and holidays.

Qualifications

• Culinary degree or equivalent professional experience.
• Proven experience as a Sous Chef or Senior Chef de Partie.
• Knowledge of culinary techniques, kitchen operations and food safety.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Assist the Chef de Cuisine & Executive Chef with menu planning, recipe development, and food preparation.
• Oversee daily kitchen operations and ensure quality, taste, and presentation.
• Lead and supervise kitchen staff in absence of senior chefs.
• Train and mentor team on culinary techniques and procedures.
• Monitor inventory, place supply orders, and manage storage.
• Ensure compliance with health, hygiene and food safety regulations.
• Maintain a clean, organized kitchen and support cost control measures.
• Collaborate to create new dishes and improve menu items.
• Ensure timely preparation and service during busy periods.

Skills

Leadership

Communication

Organizational skills

Attention to detail

Flexibility

Education

Culinary degree or equivalent experience

Job description

Baoase Curaçao is seeking a highly skilled Sous Chef to lead a talented culinary team in a luxury resort. You will assist the Chef de Cuisine with menu planning, recipe development, and food preparation, ensuring top quality and presentation.

You will supervise kitchen staff, mentor the team, manage inventory, enforce health and safety standards, and help control costs. Demonstrated leadership and organization are essential, with flexibility to work evenings, weekends, and holidays.