Executive Sous Chef – Fine Dining

About the role

Constance Ephelia is seeking an Executive Sous Chef to support the Head Chef in delivering world‑class fine‑dining experiences at its luxury resort in Seychelles. You will lead a talented brigade, uphold the highest culinary standards, and contribute to the resort’s gastronomic vision.

Key responsibilities

• Oversee daily kitchen operations, ensuring compliance with fine‑dining standards, food‑safety protocols and health regulations.
• Develop and execute innovative menus that blend contemporary and classic techniques while maintaining consistency and presentation quality.
• Lead, mentor and appraise kitchen staff, fostering a culture of excellence and continuous development.
• Manage food costs, inventory, and supplier relationships to secure premium, locally‑sourced ingredients.
• Collaborate with the Head Chef on strategic culinary direction, seasonal menu planning and long‑term vision.
• Coordinate with front‑of‑house teams to guarantee seamless service and guest satisfaction.
• Analyse performance metrics and implement improvements to boost productivity and quality.

Required profile

• Minimum 5 years of experience in fine‑dining or Michelin‑starred kitchens, preferably in an executive role.
• Culinary Arts diploma or degree, or equivalent hospitality qualification.
• Strong knowledge of food‑safety, hygiene standards and relevant certifications.
• Proven leadership, training and staff‑development abilities.

Required skills

• Menu development and recipe creation
• Food safety compliance
• Culinary innovation techniques