Executive Sous Chef - Amankora

Location Overview
Join our team in Amankora.  The first resort in Bhutan and with five lodges across its central and western valleys, Amankora has been a part of this legendary Buddhist Kingdom for almost 20 years. Dedicated to providing an unparalleled experience of this pristine, year-round destination – one of the happiest places in the world – Amankora’s five lodges are each a sanctuary designed to complement its uniquely beautiful setting.  

Role

The Executive Sous-Chef plays a vital role in managing and elevating the culinary experience in Amankora Bhutan as an ultra-luxury hotel in a remote location.

This position demands exceptional leadership, adaptability, and extensive experience in multicultural cuisine. The ideal candidate must thrive in a diverse,

high-pressure environment while ensuring excellence in food quality, guest satisfaction, and kitchen operations. Given the remote setting, the role requires an

initiative-taking approach to ingredient sourcing, coordination, and team development.

Responsibilities

• Oversee kitchen operations, ensuring efficiency despite logistical challenges.
• Develop strong relationships with the local and international suppliers to secure premium ingredients.
• Implement effective inventory control, stock rotation, and procurement strategies to minimize waste.
• Work closely with the purchasing team to navigate import/export challenges, ensuring consistent supply chain management.
• Ensure kitchen equipment is well-maintained and coordinate repairs in a remote setting where resources may be limited.
• Lead, train, and mentor a diverse culinary team from distinct cultural backgrounds.
• Foster a collaborative and disciplined kitchen culture, ensuring motivation and colleague retention in a challenging location.
• Conduct structured training programs to develop local talents while maintaining international luxury standards.
• Resolve conflicts and challenges related to cultural differences and work ethics.
• Coordinate colleague scheduling, workload distribution, and performance evaluations to maximize efficiency.
• Enforce strict adherence to HACCP (Hazard Analysis Critical Control Point), ISO (International Organization for Standardization), and local health regulations, despite infrastructure challenges.
• Train colleagues in food safety, hygiene, and best kitchen practices to maintain international standards.
• Conduct regular kitchen audits to ensure the highest level of cleanliness and organization.
• Lead daily kitchen operations, ensuring seamless service across multiple dining outlets.
• Curate and execute multicultural menus, incorporating international flavors while respecting local traditions and ingredients.
• Maintain the highest standards of presentation, consistency, and flavors across all dishes.
• Innovate and develop seasonal menus, exclusive fine-dining experiences, and bespoke culinary events for high-profile guests.
• Collaborate with the Executive Chef to introduce signature dishes that align with the hotel's ultra-luxury standards.
• Adapt to limited ingredient availability by developing creative, locally sourced solutions without compromising quality.
• Engage with high-profile guests to understand their preferences and curate tailor-made dining experiences.
• Work closely with the front-of-the-house to ensure a seamless culinary journey for guests.
• Oversee guest feedback with professionalism, providing solutions that exceed expectations.
• Introduce private dining concepts, Chef's tables, and immersive culinary experiences.
• Maintain strict control over food cost, waste management, and portioning.
• Develop strategies to optimize resources and reduce operational costs without affecting quality.
• Work closely with the finance team to track budgeting, forecasting, and supplier negotiations.

Requirements

• Minimum 8-10 years of international experience in luxury hospitality, Michelin-starred restaurants, or remote high-end resorts.
• Expertise in multicultural cuisine, with a strong background in European, Asian, and Middle Eastern Culinary traditions.
• Proven ability to lead teams in remote or challenging environments, with experience in a third-world setting being an advantage.
• Strong logistical and critical thinking skills to navigate ingredient sourcing and supply chain difficulties.
• Fluent in English, knowledge in French, Arabic, or local dialects.
• Ability to work under high-pressure conditions, manage multiple outlets, and meet ultra-luxury standards.
• Proficiency in kitchen management software, costing tools, and Microsoft Office.

Benefits

• Annual leave of 24 working days.
• Public Holidays of 12 days.
• Rest and Recuperation leave with air tickets covered as per company policy.
• Full on or off premise accommodation with all utility expenses coverage.
• Relocation Allowance as per company policy.
• Competitive remuneration package.
• Group Medical Insurance Cover.

If you enjoy working in a professional and welcoming environment and take pride in supporting a team with care, organization, and attention to detail, we invite you to join us as Executive Sous Chef.