Asian Sous Chef

About the role

The Asian Sous Chef (Chinese Cuisine) supports the Chef de Cuisine in leading the Asian kitchen at Raffles Seychelles. The role ensures authentic Chinese dishes are prepared to the highest standards of quality, consistency, hygiene and profitability.

Key responsibilities

• Supervise daily operations of the Chinese kitchen, ensuring authentic preparation of regional dishes such as Cantonese, Sichuan and Beijing specialties.
• Coordinate restaurant and banquet food production, manage timing, portion control and waste minimisation.
• Oversee food cost control, monitor inventory turnover and review daily food cost analysis.
• Conduct staff training, on‑the‑job coaching and ensure compliance with HACCP and safety procedures.

Required profile

• 3–5 years experience in Chinese cuisine, with previous Sous Chef or senior Chef de Partie experience.
• Experience in a high‑volume or luxury hotel environment is preferred.
• Strong leadership, team management and staff appraisal skills.
• HACCP certified with English communication skills; Mandarin or Cantonese is an advantage.

Required skills

• Wok cooking techniques
• Dim sum preparation
• Roasting (Peking Duck, BBQ meats)
• Sauce preparation and Chinese stocks
• Knowledge of regional Chinese flavor profiles
• HACCP compliance