Junior Sous Chef – Japanese Nikkei Cuisine

About the role

The Japanese Nikkei Junior Sous Chef will support the culinary team at Raffles Seychelles by delivering high‑volume, high‑quality Japanese‑Peruvian fusion dishes. The role blends traditional Japanese techniques with Peruvian ingredients to create innovative, beautifully presented plates for restaurant and banquet service.

Key responsibilities

• Coordinate restaurant, banquet and overall food production, ensuring timely service and consistent quality.
• Check set‑ups for all functions and monitor portion control according to recipe cards.
• Oversee storage, refrigeration, and proper handling of leftovers to minimise waste.
• Maintain effective communication between kitchen stations and other hotel departments.
• Collaborate with receiving and storeroom teams to verify quality of incoming goods.
• Supervise tasting sessions, guide chefs on new menu implementation and update recipe cards.

Required profile

• Dynamic and creative junior chef with a passion for Nikkei culinary heritage.
• Experienced in high‑volume service while maintaining precision, consistency and refined presentation.
• Ability to support the Sous Chef and Chef de Cuisine in food preparation, kitchen leadership and menu innovation.

Required skills

• Nikkei cuisine execution (tiradito, ceviche, causa, sushi rolls with Peruvian flavors).
• Japanese cooking techniques: sushi, sashimi, tempura, donburi, robata.
• Advanced knife skills and fish fabrication.
• Kitchen operations and inventory control.
• Plating and presentation with a fusion aesthetic.
• HACCP compliance and monitoring.