Head Chef (Sous Chef) - Staff Cafeteria

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Head Chef (Sous Chef) for the staff cafeteria supports the culinary operation by planning menus, preparing nutritious meals, supervising kitchen colleagues, and maintaining consistent food quality. Candidates should have professional kitchen experience, preferably in a hotel or resort environment, with strong knowledge of food safety, hygiene, portion control, inventory management, and cost awareness. The role requires practical leadership, organization, teamwork, and the ability to work efficiently in a multicultural, high-volume operation. The successful candidate is expected to follow Marriott and W Maldives standards, motivate the team, reduce waste, maintain a clean and safe workplace, and provide reliable meals for employees while managing the kitchen during the absence of the Executive Chef or Chef de Cuisine.

About the employer

Marriott International is one of the world's largest hospitality companies, operating a broad portfolio of hotels and resorts across many countries. Its W Hotels brand is positioned as a contemporary, design-led luxury lifestyle brand known for energetic service, distinctive restaurants, music, and modern guest experiences. W Maldives is a private-island resort in the North Ari Atoll, offering overwater and beachfront accommodation, watersports, dining, and wellness experiences. The resort employs an international team and typically provides staff accommodation, meals, transportation arrangements, and other benefits in line with local regulations and company policy. Marriott places emphasis on service excellence, inclusion, professional development, brand standards, and responsible business practices. Conditions and benefits for this role should be confirmed directly with the recruitment team, as they may vary according to contract terms and applicable Maldivian employment regulations.