Sous Chef – Greek & Italian Cuisine

About the role

We are looking for a creative, hands‑on Sous Chef with deep expertise in Greek and Italian cuisine to join our luxury island resort in the Seychelles. Reporting to the Executive Chef, you will help shape exceptional culinary experiences across multiple outlets.

Key responsibilities

• Lead day‑to‑day kitchen operations, ensuring consistent quality, presentation and service flow.
• Support the Executive Chef in menu planning and execution, with a primary focus on authentic Greek and Italian dishes.
• Provide hands‑on leadership during service, maintaining timing, standards and guest satisfaction.
• Supervise, mentor and develop the kitchen brigade, fostering teamwork and continuous improvement.
• Enforce food safety, HACCP compliance and kitchen organization at all times.
• Manage food cost control, portioning, inventory and waste reduction in line with budget targets.
• Assume full kitchen leadership in the Executive Chef’s absence.

Required profile

• Strong expertise in traditional Greek cuisine (primary focus).
• Solid background in Italian cuisine.
• Creative approach to menu development while respecting culinary traditions.
• Minimum 5 years of professional kitchen experience, including supervisory roles, preferably in a luxury resort or fine‑dining environment.
• Fluent in English and French; additional languages are a plus.
• Formal culinary training or equivalent professional experience.

Required skills

• Greek cuisine
• Italian cuisine
• Menu planning
• HACCP compliance
• Food cost control
• Inventory management

What we offer

• USD 3,000 per month plus service charge.
• 13th‑month payment.
• Supervisor accommodation and staff meals.
• Career growth within an international luxury hospitality environment.
• Requirement to submit a food portfolio with the application.