Chef de Cuisine

About the role

The Chef de Cuisine is responsible for managing all culinary operations in the Main Kitchen of Four Seasons Seychelles on Desroches Island. Reporting to the Executive Sous Chef, the role ensures food quality, consistency, hygiene and smooth coordination with outlet kitchens while leading and developing the culinary team.

Key responsibilities

• Report directly to the Executive Sous Chef and conduct daily briefings with Sous Chefs.
• Supervise and support outlet chefs in daily operations.
• Oversee inventory management, including ordering, receiving, storage and FIFO control.
• Plan staff vacation schedules and manage manpower to ensure smooth operations.
• Lead, train and motivate the kitchen team to maintain high culinary standards.
• Ensure food safety, hygiene and HACCP compliance at all times.
• Develop and update menus in line with guest expectations and seasonal availability.
• Monitor food cost, control waste and achieve budget targets.
• Maintain discipline, teamwork and a professional kitchen environment.
• In the absence of the Executive Sous Chef, oversee payroll, Bayan and Workday responsibilities.

Required profile

• Proven experience as Chef de Cuisine or Sous Chef in a luxury resort or 5‑star property.
• Strong leadership, organizational and communication skills.
• In‑depth knowledge of international cuisines and modern culinary trends.
• Expertise in kitchen operations, inventory and food cost management.
• Culinary degree or equivalent professional training.

Required skills

• HACCP compliance
• Inventory management
• Food cost management
• Menu development

What we offer

• Competitive salary and a comprehensive benefits package.
• Excellent training and development opportunities.
• Complimentary accommodation at other Four Seasons hotels and resorts.
• Complimentary employee uniforms, transportation and meals.