We are seeking an exceptionally talented and experienced executive sous chef to join our five-star standard luxury lakeside resort in the beautiful surroundings of Mangochi, Malawi. This is an exciting opportunity for a passionate culinary professional who thrives in a luxury hospitality environment and is committed to delivering world-class dining experiences.

Working alongside the well experienced expatriate executive chef, you will play a key leadership role in managing all culinary operations, ensuring exceptional food quality, inspiring kitchen teams, and maintaining the highest standards of excellence expected in a luxury resort.

Responsibilities or duties

• Support the executive chef in overseeing all kitchen operations across multiple dining venues.
• Lead, supervise, coach, and develop the culinary team to deliver exceptional guest experiences.
• Ensure consistency in food quality, presentation, and service in accordance with five-star luxury standards.
• Assist in creating innovative menus that showcase local ingredients alongside international cuisine.
• Maintain the highest standards of food safety, hygiene, and sanitation in compliance with HACCP and company policies.
• Monitor food costs, inventory, purchasing, and waste control to achieve financial objectives.
• Coordinate banquet, conference, wedding, and special event catering operations.
• Ensure efficient kitchen workflow and maintain productivity during high-volume service periods.
• Conduct training sessions to improve culinary techniques, service standards, and operational excellence.
• Assume full responsibility for kitchen operations in the absence of the executive chef.

Qualifications or requirements

• Diploma or Degree in culinary arts or hospitality management.
• Proven leadership experience managing diverse culinary teams.
• Strong knowledge of international cuisine, menu development, and modern culinary techniques.
• Excellent understanding of food costing, budgeting, inventory management, and procurement.
• HACCP and food safety certification is an advantage.
• Outstanding leadership, communication, planning, and organizational skills.
• Ability to perform under pressure while maintaining exceptional quality and consistency.

Experience needed

• Minimum of 8–10 years of progressive culinary experience, including at least 4 years in a senior Sous Chef or Executive Sous Chef position within a four- or five-star hotel, luxury resort, or fine dining establishment.

Any other provided details

• Your portfolio should include: A selection of 10–20 high-quality photographs of dishes you have personally created and plated. Examples of fine dining, à la carte, buffet, banquet, and special event presentations. Menus you have developed or contributed to. A brief description of your role in each project or dish. Details of previous employers, luxury hotels, resorts, or restaurants where your work was showcased. Awards, certifications, culinary competitions, or notable achievements. Professional references or testimonials.
• What We Offer: Competitive salary and benefits package. Opportunity to work in one of Malawi’s premier luxury lakeside resorts. Professional growth and career development opportunities. A dynamic, collaborative, and inspiring work environment. Accommodation and additional benefits may be provided for the successful candidate.

• Support the executive chef in overseeing all kitchen operations across multiple dining venues.
• Lead, supervise, coach, and develop the culinary team to deliver exceptional guest experiences.
• Ensure consistency in food quality, presentation, and service in accordance with five-star luxury standards.
• Assist in creating innovative menus that showcase local ingredients alongside international cuisine.
• Maintain the highest standards of food safety, hygiene, and sanitation in compliance with HACCP and company policies.
• Monitor food costs, inventory, purchasing, and waste control to achieve financial objectives.
• Coordinate banquet, conference, wedding, and special event catering operations.
• Ensure efficient kitchen workflow and maintain productivity during high-volume service periods.
• Conduct training sessions to improve culinary techniques, service standards, and operational excellence.
• Assume full responsibility for kitchen operations in the absence of the executive chef.

• Proven leadership experience managing diverse culinary teams.
• Strong knowledge of international cuisine, menu development, and modern culinary techniques.
• Excellent understanding of food costing, budgeting, inventory management, and procurement.
• Outstanding leadership, communication, planning, and organizational skills.
• Ability to perform under pressure while maintaining exceptional quality and consistency.

• Diploma or Degree in culinary arts or hospitality management.
• HACCP and food safety certification is an advantage.