Executive Sous Chef

About the role

Constance Ephelia, a luxury resort on Mahé, Seychelles, is looking for an Executive Sous Chef to support the Head Chef in delivering fine‑dining excellence. You will lead a talented kitchen brigade, ensure the highest culinary standards, and contribute to the resort’s distinguished guest experience.

Key responsibilities

• Oversee daily kitchen operations, ensuring compliance with fine‑dining standards, food safety protocols, and health regulations.
• Develop and execute innovative menus that blend contemporary and classical techniques while maintaining consistency and presentation quality.
• Lead, mentor, and appraise kitchen staff, fostering a culture of continuous professional development.
• Manage food costs, inventory control, and supplier relationships to secure premium, locally‑sourced ingredients.
• Collaborate with the Head Chef on strategic culinary direction, seasonal menu planning, and long‑term vision.
• Train new kitchen team members and establish best practices for culinary standards.
• Coordinate with front‑of‑house staff to ensure seamless service delivery and guest satisfaction.
• Analyse kitchen performance metrics and implement improvements to boost productivity and quality.

Required profile

• Minimum 5 years of experience in fine‑dining or Michelin‑starred kitchens in a senior role.
• Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
• Strong leadership, communication, and people‑management abilities.
• Proven track record of menu development, recipe creation, and culinary innovation.
• Commitment to sustainability and use of locally‑sourced ingredients.

Required skills

• Food safety compliance and hygiene standards.
• Menu development.
• Recipe creation.
• Inventory management.