Chef de Cuisine

About the role

The Chef de Cuisine leads the culinary team at Raffles Seychelles, ensuring the highest standards of food quality, presentation, and hygiene across all dining venues. Reporting to the Executive Chef, this senior role combines creative menu development with operational excellence.

Key responsibilities

• Maintain consistent food taste, temperature, and presentation while ensuring creative and high‑quality displays.
• Coordinate restaurant, banquet, and overall food production, overseeing set‑ups, timing, and service standards.
• Supervise food tasting sessions, guide chefs on new menu implementation, and update recipe cards.
• Conduct staff training, on‑the‑job coaching, and orientation for new hires.
• Control costs by monitoring purchase orders, inventory turnover, portion control, and daily food cost analysis.
• Ensure compliance with HACCP and all hygiene and sanitation protocols.

Required profile

• Proven experience in a senior kitchen role, preferably as Chef de Cuisine or Head Chef.
• Strong leadership and communication skills to manage kitchen staff and collaborate with other departments.
• Ability to work in a fast‑paced, luxury hospitality environment.

Required skills

• HACCP food safety standards
• Menu planning and recipe development
• Cost control and food cost analysis
• Inventory management and portion control
• Kitchen operations and equipment handling

What we offer

• Luxurious colleague accommodation and world‑class facilities.
• Transportation, uniforms, meals, and boat tickets to Praslin/Mahé.
• Career development and growth opportunities within a global luxury brand.