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Sous Chef

Maldives Mercure Maldives Kooddoo Resort Approximately USD 1,200–2,000 per month, often with accommodation, meals, medical coverage and return airfare depending on the employment package.*
Job Description

The Sous Chef supports the Executive Chef in managing daily kitchen operations at Mercure Maldives Kooddoo Resort. Requirements typically include professional culinary training, several years of experience in a hotel or resort kitchen, strong knowledge of food preparation, hygiene standards, HACCP procedures, menu planning and cost control. Experience in international cuisine and large-volume production is valuable. The successful candidate is expected to supervise and motivate kitchen staff, maintain consistent food quality and presentation, assist with ordering and inventory, control wastage, coordinate service efficiently and ensure compliance with Accor standards. Flexibility, creativity, leadership, teamwork and the ability to work under pressure in a remote island environment are essential.

Company Info

Accor is a global hospitality group operating hotels, resorts and lifestyle properties across many countries and market segments. Its portfolio includes well-known brands such as Mercure, Novotel, ibis, Pullman, Mövenpick and Fairmont. Mercure Maldives Kooddoo Resort is an island resort in Gaafu Alifu Atoll, offering a relaxed Maldivian setting combined with international hotel standards. The resort provides accommodation, dining, recreation and guest services for leisure travellers, with a strong focus on memorable experiences and local surroundings. As part of Accor, employees generally benefit from structured operating procedures, professional development opportunities, international exposure and access to the group’s employee benefits and training initiatives. Resort roles also involve close teamwork and a flexible, service-focused approach because staff live and work within a remote island community.

Destination Guide

Maldives resort islands offer employment opportunities in culinary operations, food and beverage, housekeeping, front office, engineering, diving, watersports, wellness, finance and management. Resort work is often live-in, with accommodation, meals, transport and sometimes flights included. Maldivian culture is shaped by Islam, strong community values, seafood-based cuisine and respect for local customs. Alcohol is generally restricted on inhabited local islands but available at licensed resorts. Life on a resort island is peaceful and scenic, though remote; staff should expect limited shopping, fewer urban conveniences and close interaction with colleagues from many countries. Foreign employees normally require an employer-sponsored Employment Approval and work visa, with medical checks and documentation arranged through the employer. Relocation usually involves air travel to Malé followed by a domestic flight or speedboat transfer. Candidates should confirm salary, leave, insurance, internet access, contract terms and travel arrangements before accepting an offer.