Working alongside the well experienced expatriate executive chef, you will play a key leadership role in managing all culinary operations, ensuring exceptional food quality, inspiring kitchen teams, and maintaining the highest standards of excellence expected in a luxury resort.
Job Summary
- Type: full-time
- Location: Mangochi
- Category: Hospitality & Culinary
- Closing Date: 2026-08-31
Key Responsibilities
- Support the executive chef in overseeing all kitchen operations across multiple dining venues.
- Lead, supervise, coach, and develop the culinary team to deliver exceptional guest experiences.
- Ensure consistency in food quality, presentation, and service in accordance with five-star luxury standards.
- Assist in creating innovative menus that showcase local ingredients alongside international cuisine.
- Maintain the highest standards of food safety, hygiene, and sanitation in compliance with HACCP and company policies.
- Monitor food costs, inventory, purchasing, and waste control to achieve financial objectives.
- Coordinate banquet, conference, wedding, and special event catering operations.
- Ensure efficient kitchen workflow and maintain productivity during high-volume service periods.
- Conduct training sessions to improve culinary techniques, service standards, and operational excellence.
- Assume full responsibility for kitchen operations in the absence of the executive chef.
Requirements
- Diploma or Degree in culinary arts or hospitality management.
- Minimum of 8-10 years of progressive culinary experience, including at least 4 years in a senior Sous Chef or Executive Sous Chef position within a four- or five-star hotel, luxury resort, or fine dining establishment.
- Proven leadership experience managing diverse culinary teams.
- Strong knowledge of international cuisine, menu development, and modern culinary techniques.
- Excellent understanding of food costing, budgeting, inventory management, and procurement.
- HACCP and food safety certification is an advantage.
- Outstanding leadership, communication, planning, and organizational skills.
- Ability to perform under pressure while maintaining exceptional quality and consistency.
- Your portfolio should include:
- A selection of 10-20 high-quality photographs of dishes you have personally created and plated.
- Examples of fine dining, à la carte, buffet, banquet, and special event presentations.
- Menus you have developed or contributed to.
- A brief description of your role in each project or dish.
- Details of previous employers, luxury hotels, resorts, or restaurants where your work was showcased.
- Awards, certifications, culinary competitions, or notable achievements.
- Professional references or testimonials.
Salary
Competitive salary and benefits package.
How to Apply
Only shortlisted candidates will be contacted.
All those who are interesting should be sending their CV’s and letter to hr@makokola.com. Executive Sous Chef – Five-Star standard Luxury Lakeside Resort
Frequently Asked Questions
What qualifications or certifications are typically required for an Executive Sous Chef role in a five-star luxury resort in Malawi?
Candidates usually need a formal culinary qualification (e.g., diploma or degree from institutions like LUANAR’s School of Hospitality or international equivalents) and at least 5–7 years of progressive kitchen leadership experience, preferably in upscale or international hotel brands. Certification from the Malawi National Council of Higher Education (NACHE) or recognised international bodies (e.g., City & Guilds, CTH) is highly valued, and food safety certification (e.g., HACCP or Malawi Bureau of Standards’ food handler training) is mandatory.
What does a typical day look like for an Executive Sous Chef at a luxury lakeside resort in Malawi?
The role involves daily coordination with the Executive Chef on menu development, overseeing kitchen brigade operations, managing local ingredient sourcing (e.g., from Lake Malawi fish markets or nearby farms), and ensuring compliance with five-star service standards. You’ll also conduct staff training, handle inventory and cost control, and adapt menus to reflect Malawian seasonal produce while meeting international guest expectations.
How does workplace culture and leadership expectations differ for chefs in Malawian hospitality compared to international settings?
Respect for hierarchy and seniority is strong in Malawian kitchens, and effective communication often blends formal authority with relational warmth and mentorship. Employers value adaptability to local contexts—such as managing team dynamics across diverse ethnic backgrounds, navigating intermittent utilities (e.g., power or water), and integrating traditional Malawian cooking techniques into premium offerings without compromising standards.
What realistic career progression paths exist for an Executive Sous Chef in Malawi’s luxury hospitality sector?
With strong performance and continued professional development, progression may include promotion to Executive Chef within the same resort group, regional leadership roles across Southern Africa, or transition into culinary training and standards consultancy with bodies like the Malawi Tourism Council. Some professionals also launch boutique catering ventures or partner with agri-tourism initiatives leveraging local food systems.
What benefits are commonly offered to Executive Sous Chefs in Malawian five-star resorts?
Standard benefits include 21–30 days of annual leave, basic medical coverage (often through private providers like Medipol or NHIF-linked schemes), and employer contributions to the National Pension Scheme (NAPSA). Accommodation or housing allowance is common for expatriate or relocated staff, and some resorts offer meal allowances, uniform provision, and paid study leave for further culinary certifications.
How should I apply for this role, and what do Malawian employers specifically look for in candidates?
Applications are typically submitted via email or online portals with a tailored CV highlighting Malawi-relevant experience (e.g., work with local suppliers, knowledge of regional ingredients, or prior roles in high-end lodges like Kaya Mawa or Tongole). Employers prioritise demonstrable leadership, cultural fluency, problem-solving in resource-constrained environments, and evidence of upholding hygiene and quality standards aligned with Malawi Bureau of Standards and WHO guidelines.