Asian Sous Chef

About the role

The Asian Sous Chef will support the Chef de Cuisine in leading the Asian (Chinese) kitchen at Raffles Seychelles. This role ensures authentic Chinese dishes are prepared to the highest standards while contributing to menu development and guest satisfaction.

Key responsibilities

• Supervise daily operations of the Chinese kitchen, ensuring consistency in flavor, texture, and presentation.
• Prepare regional Chinese dishes (Cantonese, Sichuan, Beijing, etc.) and develop modern presentations.
• Coordinate restaurant, banquet, and room service production, managing timing and quality during service.
• Control portion sizes, monitor food costs, minimise waste, and oversee proper storage.
• Collaborate with receiving, storeroom, and other departments to ensure quality of incoming goods.
• Lead food tasting sessions, assist in menu planning, seasonal updates, and promotional items.
• Participate in meetings with the Executive Chef to discuss strategy and operational improvements.

Required profile

• Proven experience in a Chinese or Asian kitchen, preferably at a luxury hotel or resort.
• Strong leadership and team‑supervision abilities.
• Excellent knowledge of Chinese regional cuisines and traditional cooking techniques.
• Ability to maintain high standards of hygiene, safety, and quality.

Required skills

• Authentic preparation of Cantonese, Sichuan, Beijing and other Chinese dishes.
• Menu development and modern plating techniques.
• Portion control and food cost management.
• Effective communication with kitchen and front‑of‑house teams.