Sous Chef - Robata Grill & Nikkei Cuisine

About the role

Constance Lemuria, a luxury resort on Praslin Island in Seychelles, is looking for a detail-oriented, collaborative Sous Chef to join its culinary team. Working alongside the Head Chef, the Sous Chef maintains high standards of food quality, kitchen organisation and team performance, with a focus on Robata Grill and Nikkei Cuisine.

Key responsibilities

• Assist the Head Chef with menu planning and recipe development, keeping Nikkei Cuisine consistent and innovative
• Oversee daily kitchen operations, food preparation, cooking techniques and plating
• Manage Robata Grill operations, including charcoal, temperature control and grilling techniques
• Mentor kitchen staff on Robata Grill, Nikkei Cuisine, food safety and professional kitchen conduct
• Manage kitchen inventory and stock of Japanese and fusion ingredients, coordinating with suppliers
• Enforce food safety and hygiene regulations through regular inspections
• Organise kitchen workflow and train team members on procedures and customer service
• Prepare specialty dishes, handle special dietary requests and monitor food costs and portion control
• Work with front-of-house staff on Robata Grill specials and Nikkei offerings, and keep records of inventory, food costs and kitchen performance

Required profile

• Minimum 5 years of professional culinary experience in a fine dining or upscale restaurant
• Proven experience as a Sous Chef or in a senior kitchen leadership position
• Strong understanding of food safety, sanitation and kitchen hygiene
• Ability to manage and motivate kitchen staff, and to work collaboratively across all levels
• Fluency in English; additional languages are an advantage
• Willingness to work varied shifts, including evenings, weekends and holidays

Required skills

• Menu planning, recipe development and cost analysis
• Food preparation techniques and cooking methods
• Preferred: kitchen management systems and inventory control software, knowledge of international and tropical ingredients, culinary certification or formal training