L
Senior Sous Chef - Private Caribbean Island
London
2 hours ago
Full-time
On-site
London
£43,000 - £43,000 GBP yearly
Catering / Hospitality
Sous Chef – Private Caribbean Island
Reports To: Head Chef
Salary: £43,000 Per Annum
Work Location: In person
About the role
Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and island lifestyle.
The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting, with a strong focus on quality, consistency, and guest experience.
Key Responsibilities
Leadership & Kitchen Operations
Support the Head Chef in the day-to-day running of all kitchen operations.
Work hands-on across all sections, including cooking and preparation.
Oversee service across multiple outlets and high-volume periods.
Manage and support a kitchen brigade of 20–25 staff.
Lead by example in a busy, multi-service resort environment.
Multi-Outlet Service Delivery
Oversee and support operations across:
* Fine dining evening restaurant
* Beach café
* Weekly themed events
Service volumes:
* Lunch: 40–60 covers during low season
* Lunch: 80–90 covers during peak season
Menu Development & Creativity
* Assist with menu creation and development across all outlets.
* Contribute creative ideas for dishes and event menus.
* Ensure consistency in food quality, presentation, and standards.
Operational Excellence
* Maintain high standards of food hygiene, safety, and compliance.
* Support stock control, ordering, and waste management.
* Ensure efficient kitchen organisation and service flow.
* Assist with cost control and operational efficiency.
Cultural Adaptability & Team Integration
* Work effectively within a diverse, multicultural team environment.
* Adapt to island life and different working practices.
* Support a positive, respectful, and collaborative kitchen culture.
Requirements
* Proven experience as a Sous Chef or strong Junior Sous Chef within a hotel or resort environment (essential).
* Strong hands-on leadership and communication skills.
* Experience across multi-outlet or high-volume operations.
* Creative approach to food and menu development.
* Ability to perform under pressure in a fast-paced environment.
* Willingness to relocate and embrace a different culture and lifestyle.
* Full driving licence essential for island transport.
* Successful completion of a full DBS check is required, with no prior convictions.
* Candidates must be able to provide the necessary documentation to support the required background checks.
Working Pattern
6 days over 7 working week.
One full day off plus an additional flexible half day off per week.
Package & Benefits
Fully furnished accommodation, including utilities.
Island vehicle provided.
International private medical insurance.
Two international return flights per year (UK or USA).
Meals provided on duty.
4 weeks annual leave.
2-year renewable contract.
Discounted or free food.
Gym membership.
Work Location: In person
Reports To: Head Chef
Salary: £43,000 Per Annum
Work Location: In person
About the role
Our client is seeking an experienced, hands-on and adaptable Sous Chef to join their luxury hospitality operation on a private Caribbean island. This is a unique opportunity to work in an exclusive international environment, delivering high-quality dining experiences across multiple outlets while embracing a multicultural team and island lifestyle.
The ideal candidate will be creative, resilient, and comfortable working in a fast-paced resort setting, with a strong focus on quality, consistency, and guest experience.
Key Responsibilities
Leadership & Kitchen Operations
Support the Head Chef in the day-to-day running of all kitchen operations.
Work hands-on across all sections, including cooking and preparation.
Oversee service across multiple outlets and high-volume periods.
Manage and support a kitchen brigade of 20–25 staff.
Lead by example in a busy, multi-service resort environment.
Multi-Outlet Service Delivery
Oversee and support operations across:
* Fine dining evening restaurant
* Beach café
* Weekly themed events
Service volumes:
* Lunch: 40–60 covers during low season
* Lunch: 80–90 covers during peak season
Menu Development & Creativity
* Assist with menu creation and development across all outlets.
* Contribute creative ideas for dishes and event menus.
* Ensure consistency in food quality, presentation, and standards.
Operational Excellence
* Maintain high standards of food hygiene, safety, and compliance.
* Support stock control, ordering, and waste management.
* Ensure efficient kitchen organisation and service flow.
* Assist with cost control and operational efficiency.
Cultural Adaptability & Team Integration
* Work effectively within a diverse, multicultural team environment.
* Adapt to island life and different working practices.
* Support a positive, respectful, and collaborative kitchen culture.
Requirements
* Proven experience as a Sous Chef or strong Junior Sous Chef within a hotel or resort environment (essential).
* Strong hands-on leadership and communication skills.
* Experience across multi-outlet or high-volume operations.
* Creative approach to food and menu development.
* Ability to perform under pressure in a fast-paced environment.
* Willingness to relocate and embrace a different culture and lifestyle.
* Full driving licence essential for island transport.
* Successful completion of a full DBS check is required, with no prior convictions.
* Candidates must be able to provide the necessary documentation to support the required background checks.
Working Pattern
6 days over 7 working week.
One full day off plus an additional flexible half day off per week.
Package & Benefits
Fully furnished accommodation, including utilities.
Island vehicle provided.
International private medical insurance.
Two international return flights per year (UK or USA).
Meals provided on duty.
4 weeks annual leave.
2-year renewable contract.
Discounted or free food.
Gym membership.
Work Location: In person