Sous Chef

About the role

The Sous Chef will support the Executive Chef in delivering ultra‑luxury culinary experiences at Raffles Seychelles. This role is responsible for maintaining the highest standards of food preparation, service, and hygiene across all restaurant and banquet operations.

Key responsibilities

• Ensure consistency, taste, temperature and presentation of all dishes.
• Coordinate restaurant, banquet and food‑production activities, checking set‑ups and timing.
• Implement portion control, minimise waste and oversee proper storage of ingredients.
• Supervise food tasting sessions and guide chefs in new menu implementation.
• Maintain communication with receiving, storeroom and other departments to guarantee quality of incoming goods.
• Update menu recipe cards, plan promotions and assist in menu development.
• Conduct staff training, on‑the‑job coaching and orientation for new hires.
• Monitor purchase orders, inventory turnover and daily food cost analysis to stay within budget.
• Enforce HACCP, fire, safety and emergency procedures throughout the kitchen.

Required profile

• Proven experience in a high‑end hotel or resort kitchen, supervising culinary teams.
• Strong knowledge of food safety standards, HACCP and portion control.
• Ability to train staff and ensure compliance with safety and hygiene regulations.
• Excellent communication and coordination skills with other departments.

Required skills

• HACCP compliance
• Portion control and waste minimisation
• Menu planning and recipe development
• Inventory management
• Food cost analysis
• Food safety and sanitation procedures