Executive Sous Chef – 100-Room Hotel | Papua New Guinea

Role Overview:

Join a hands-on team at a boutique 100-room property with one restaurant and function facilities for up to 100 guests.

Key Responsibilities:

Support the Executive Chef in managing kitchen operations

Lead restaurant and function service preparation

Ensure high standards of food quality, presentation, and consistency

Train and mentor kitchen staff

Assist with menu planning, cost control, and stock management

Candidate Profile:

Proven experience as a Sous Chef or Senior Chef de Partie

Hands-on operator, adaptable and efficient

Experience in small hotel or boutique operations

Comfortable in a remote or developing market

Package:

Competitive salary

Single status role