Sous Chef - Aman

At Aman we are on a mission to create the world’s ultimate luxury lifestyle brand; hotels, resorts, experiences and products which transform our guests’ perspectives and daily lives. To achieve our ambitions, we capitalise on our unique combination of world-class and diverse talent, unmatched design, and access to locations, cultures and experiences few are privy to. We live by the ‘Aman way of life’ – a mindset shared by our guests and employees which creates a lifelong sense of belonging driven by our values of:

Invest in individuality – fostering an environment where each person can push boundaries, take risks and challenge norms.

Nurture pathfinder spirit – exploring experiences, opportunities and locations which transform into new exciting ventures.

Act like owners – taking the charge, leading by example and an immense sense of pride in their work.

Celebrate communities – ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.

This position is located at our corporate office / property XXXXX, in (Place) , (Country).

The Sous Chef is responsible for providing overall leadership, creative development and quality assurance of the restaurant’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and ongoing quality assurance processes and systems.

• Assist Executive Sous Chef and Executive Chef in all aspects of kitchen procedures, guest service, wine, and food & beverage to ensure excellence in service and product.
• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devise innovative product offerings for the restaurant.
• Formulates and implements procedural guidelines, policies and standards pertaining to the restaurant. Included in this are menu design, product specifications, cleanliness and sanitation, and cost control.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes.

• Knowledge of kitchen procedures is mandatory.
• At least 5 years previous management experience.
• Must be prepared to be hands-on in the kitchen.