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Executive Sous Chef Tournant at One&Only Resorts
One&Only Resorts
September 01, 2026
Full-time
On-site
Job Overview
The Executive Sous Chef Tournant embodies the pinnacle of culinary artistry, versatility, and leadership within our 5-star luxury resort. Operating without a permanent kitchen assignment, this elite professional rotates seamlessly across our portfolio of signature fine-dining restaurants, bespoke banquet operations, and high-touch in-room dining services. This role serves as the primary strategic relief leader for the Executive Chef and Executive Sous Chef. The successful candidate will safeguard our brand's exacting standards, mentor a world-class brigade, and ensure uncompromised gastronomic excellence across all operations 24/7.
Elite Duties and Responsibilities
Strategic Relief Leadership: Assume absolute operational command of the resort's culinary division during the absence of the Executive Chef or Executive Sous Chef, maintaining flawless continuity of 5-star service.
Fluid Luxury Rotation: Transition effortlessly between diverse culinary operations—including Vista, IRD, Rooi, high-volume luxury banquets, and delicate pastry departments—instantly elevating the standards of whichever kitchen they command.
Quality Control: Inspect and refine food preparation, flavor profiles, and plating techniques to ensure strict alignment with global brand standards and guest expectations.
Artisanal Mentorship: Cultivate an environment of refinement and passion, actively coaching, mentoring, and inspiring a multi-cultural brigade of chefs in advanced culinary techniques.
Fiscal Responsibility: Manage strict cost-control measures across all rotated outlets, optimizing labor efficiency, minimizing waste of premium ingredients, and maintaining targeted food cost percentages.
Bespoke Guest Experiences: Collaborating directly with the executive team to execute ultra-luxury VIP amenities, tailored guest tasting menus, and high-profile culinary events.
Impeccable Compliance: Uphold and enforce flawless sanitation, HACCP, and occupational safety protocols, ensuring all kitchens remain inspection-ready at all times.
Required Qualifications & Curated Skillset
Prestige Experience: Minimum of 4 - 6 years of progressive culinary leadership experience within Forbes 5-Star, recognized luxury hotels and resorts.
Culinary Pedigree: Degree in Culinary Arts completion from an accredited institution is highly preferred.
Poise Under Pressure: Exceptional emotional intelligence, refined communication skills, and the ability to command respect while leading under intense, fast-paced luxury hospitality conditions.
Credentials: Current advanced food safety management certification.
Luxury Flexibility: Absolute flexibility to work demanding hours, including early mornings, late nights, weekends, and holidays, with the physical stamina to stand for extended periods.
The Executive Sous Chef Tournant embodies the pinnacle of culinary artistry, versatility, and leadership within our 5-star luxury resort. Operating without a permanent kitchen assignment, this elite professional rotates seamlessly across our portfolio of signature fine-dining restaurants, bespoke banquet operations, and high-touch in-room dining services. This role serves as the primary strategic relief leader for the Executive Chef and Executive Sous Chef. The successful candidate will safeguard our brand's exacting standards, mentor a world-class brigade, and ensure uncompromised gastronomic excellence across all operations 24/7.
Elite Duties and Responsibilities
Strategic Relief Leadership: Assume absolute operational command of the resort's culinary division during the absence of the Executive Chef or Executive Sous Chef, maintaining flawless continuity of 5-star service.
Fluid Luxury Rotation: Transition effortlessly between diverse culinary operations—including Vista, IRD, Rooi, high-volume luxury banquets, and delicate pastry departments—instantly elevating the standards of whichever kitchen they command.
Quality Control: Inspect and refine food preparation, flavor profiles, and plating techniques to ensure strict alignment with global brand standards and guest expectations.
Artisanal Mentorship: Cultivate an environment of refinement and passion, actively coaching, mentoring, and inspiring a multi-cultural brigade of chefs in advanced culinary techniques.
Fiscal Responsibility: Manage strict cost-control measures across all rotated outlets, optimizing labor efficiency, minimizing waste of premium ingredients, and maintaining targeted food cost percentages.
Bespoke Guest Experiences: Collaborating directly with the executive team to execute ultra-luxury VIP amenities, tailored guest tasting menus, and high-profile culinary events.
Impeccable Compliance: Uphold and enforce flawless sanitation, HACCP, and occupational safety protocols, ensuring all kitchens remain inspection-ready at all times.
Required Qualifications & Curated Skillset
Prestige Experience: Minimum of 4 - 6 years of progressive culinary leadership experience within Forbes 5-Star, recognized luxury hotels and resorts.
Culinary Pedigree: Degree in Culinary Arts completion from an accredited institution is highly preferred.
Poise Under Pressure: Exceptional emotional intelligence, refined communication skills, and the ability to command respect while leading under intense, fast-paced luxury hospitality conditions.
Credentials: Current advanced food safety management certification.
Luxury Flexibility: Absolute flexibility to work demanding hours, including early mornings, late nights, weekends, and holidays, with the physical stamina to stand for extended periods.