Asian Sous Chef (Chinese Cuisine)

About the role

The Asian Sous Chef will support the Chef de Cuisine in leading the Chinese kitchen at Raffles Seychelles, ensuring authentic regional dishes are delivered with the highest standards of quality, consistency and hygiene. This position plays a key role in creating memorable dining experiences for hotel guests.

Key responsibilities

• Supervise daily operations of the Chinese kitchen, covering Cantonese, Sichuan, Beijing and other regional styles.
• Maintain flavor, texture and presentation consistency across all dishes.
• Assist in menu planning, seasonal updates and specialty promotions, integrating modern presentations while respecting traditional techniques.
• Coordinate food production for restaurant and banquet services, ensuring correct timing and portion control.
• Monitor inventory, storage and waste, working closely with receiving and storeroom teams.
• Conduct food tasting sessions and guide chefs on new menu implementation.
• Participate in meetings with the Executive Chef to discuss strategy and performance.

Required profile

• Proven experience in a Chinese or broader Asian kitchen, preferably in a luxury hotel or high‑end restaurant.
• Strong leadership and team‑supervision abilities.
• Excellent understanding of food safety, hygiene standards and cost control.
• Ability to work under pressure and manage multiple service periods.

Required skills

• Expertise in authentic Chinese culinary techniques and regional recipes.
• Menu development and modern plating skills.
• Portion control and waste minimisation practices.
• Effective communication with kitchen and front‑of‑house teams.