Chef de Cuisine – Creole

About the role

We are seeking a passionate Chef de Cuisine to lead the Creole dining concept at a luxury resort in the Seychelles. This senior culinary leadership role combines authentic Creole cooking with seasonal, locally‑sourced ingredients to create memorable island dining experiences.

Key responsibilities

• Direct all culinary operations for the Creole outlet, ensuring consistency, quality, and authenticity.
• Design and continuously evolve a menu rooted in Creole traditions, using local and seasonal produce.
• Supervise, mentor, and develop the kitchen brigade, maintaining high standards of technique and presentation.
• Collaborate with the Executive Chef on overall menu strategy and special events.
• Manage kitchen logistics, including mise en place, scheduling, inventory control, and food cost.
• Build relationships with local suppliers to source fresh, sustainable ingredients.
• Ensure compliance with food safety, hygiene, and sanitation standards.

Required profile

• Formal culinary training from a recognized institution.
• Proven experience as a Chef de Cuisine or senior chef specializing in Creole or Indian Ocean cuisine.
• Strong leadership skills with experience managing a kitchen team in a luxury hospitality setting.
• Creative, culturally respectful approach to menu development.
• Solid understanding of food cost management and kitchen administration.

Required skills

• Creole culinary techniques and flavor profiling.
• Menu development and seasonal menu planning.
• Food cost management and inventory control.
• HACCP compliance and food safety regulations.
• Sourcing local, sustainable ingredients.

What we offer

• USD 3,000 net per month plus a 13th‑month cheque.
• Housing, on‑site meals, health insurance, and annual return flights.