Sous Chef – Fine Dining

About the role

Constance Ephelia, a luxury resort on Mahé, Seychelles, is looking for an experienced Sous Chef to support its fine‑dining restaurant. The role combines culinary creativity with leadership, ensuring the highest standards of gastronomy for guests.

Key responsibilities

• Assist the Executive Chef with menu development, recipe creation and culinary innovation.
• Oversee daily kitchen operations, including food preparation, cooking techniques and plating.
• Supervise and mentor kitchen staff, ensuring adherence to food safety and hygiene protocols.
• Manage food quality control, portion consistency and presentation standards.
• Coordinate inventory management, food costing and supplier relationships with the Executive Chef.
• Ensure compliance with food safety regulations and kitchen safety procedures.
• Adapt menus to local and seasonal ingredients while maintaining fine‑dining quality.
• Contribute to continuous improvement and kitchen efficiency initiatives.

Required profile

• Minimum 5 years of professional experience in fine‑dining kitchens.
• Diploma or certification in Culinary Arts or a related field.
• Proven experience as a Sous Chef or senior Chef de Partie in a Michelin‑standard or award‑winning restaurant.
• Strong leadership and team‑motivation abilities.
• Excellent organisational skills and meticulous attention to detail.
• Creative mindset for menu innovation.
• Knowledge of food costing, inventory management and kitchen budgeting.
• Ability to work with diverse international cuisines.

Required skills

• Advanced knife skills.
• Proficiency with professional kitchen equipment.
• In‑depth knowledge of food safety and hygiene standards.
• Food costing and budgeting expertise.
• Inventory management and supplier liaison.
• Classical and contemporary cooking techniques.