Asian Sous Chef

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 guest satisfaction.

Key responsibilities

• Supervise daily operations of the Chinese kitchen, overseeing preparation of Cantonese, Sichuan, Beijing and other regional dishes.
• Coordinate restaurant and banquet food production, ensuring correct timing, portion control and minimal waste.
• Manage inventory, storage, and quality checks of incoming goods in collaboration with receiving and storeroom teams.
• Conduct staff training, on‑the‑job coaching and daily briefings to maintain culinary standards.
• Monitor food cost, analyze daily variances and support budgeting to meet profitability targets.

Required profile

• 3–5 years of experience in Chinese cuisine, preferably in a high‑volume luxury hotel.
• Previous role as Sous Chef or senior Chef de Partie ready for promotion.
• Strong leadership and team‑management abilities.
• HACCP certification and knowledge of food safety regulations.
• Fluent English; Mandarin or Cantonese is an advantage.

Required skills

• Wok cooking techniques.
• Dim sum preparation.
• Roasting (e.g., Peking Duck, BBQ meats).
• Sauce preparation and Chinese stock making.
• In‑depth knowledge of regional Chinese flavor profiles.
• Food cost control and budgeting basics.
• HACCP compliance.