Chef de Cuisine

About the role

The Chef de Cuisine will lead the culinary team at Raffles Seychelles, ensuring the highest standards of food quality, presentation, and hygiene across all restaurant and banquet operations. Reporting to the Executive Sous & Executive Chef, this role combines creative menu development with rigorous operational control.

Key responsibilities

• Maintain consistent food taste, temperature and presentation while ensuring creative and high‑quality displays.
• Coordinate restaurant, banquet and overall food production, supervising chefs and kitchen staff.
• Oversee set‑ups for all service functions, ensuring correct timing and standards.
• Implement portion control, monitor waste, and manage proper storage and recycling of leftovers.
• Communicate effectively with other departments and ensure received goods meet quality specifications.
• Lead food tasting sessions and guide new menu implementation.
• Update recipe cards, plan menus for promotions and special events.
• Conduct staff training, orientation and on‑the‑job coaching.
• Enforce fire, safety and emergency procedures in the kitchen.
• Control purchasing, monitor inventory turnover and review daily food cost analysis against budget.

Required profile

• Proven experience supervising kitchen teams in a luxury hotel or resort environment.
• Strong knowledge of hygiene standards and food safety regulations.
• Ability to manage cost control, inventory and waste reduction.
• Excellent communication skills to coordinate with multiple departments.
• Leadership aptitude for training and developing culinary staff.

Required skills

• Portion control
• Menu planning
• Food cost analysis
• Inventory management
• Food safety standards
• Recipe development