Junior Sous Chef – Asian Cuisine (Seychelles Resort)

About the role

We are seeking a skilled and passionate Junior Sous Chef specializing in Asian cuisine for an ultra‑luxury private island resort in the Seychelles. The role focuses on Japanese cuisine, advanced sushi techniques, and solid knowledge of Thai and other Southeast Asian flavours, working alongside senior culinary leadership to elevate the resort’s Asian dining program.

Key responsibilities

• Lead and manage the Asian cuisine section, with a strong focus on sushi, raw bar preparation, and Japanese techniques.
• Execute advanced sushi preparations—including nigiri, sashimi, maki, and omakase‑style service—with precision and consistency.
• Contribute to menu development across Japanese, Thai, and Southeast Asian cuisines.
• Maintain ultra‑luxury presentation standards and ensure the highest standards of fish handling, sourcing, storage, and raw seafood safety.
• Supervise and mentor junior chefs, supporting skill development and service consistency.
• Enforce strict HACCP compliance and food safety standards at all times.
• Assist with stock management, waste reduction, and cost control.

Required profile

• 3–5 years of experience in high‑end kitchens with a specialization in Asian cuisine.
• Advanced sushi expertise, including knife skills, fish butchery, rice preparation, and seasoning techniques.
• Strong knowledge of Thai cuisine and exposure to Vietnamese or Korean cuisines.
• Experience in Michelin‑starred restaurants, 5‑star hotels, or luxury resort environments preferred.
• Fluent in English; additional languages such as French, Japanese, or Thai are a strong advantage.
• Formal culinary training or equivalent professional experience.

Required skills

• Advanced sushi preparation
• Knife skills and fish butchery
• Sushi rice preparation and seasoning
• Japanese, Thai, Vietnamese, and Korean cuisine knowledge
• HACCP compliance
• Stock management and cost control

What we offer

• USD 2,000 per month plus service charge when in operation
• 13th month payment
• Line accommodation provided
• Staff meals included
• Exposure to international culinary expertise and mentorship at an ultra‑luxury destination