Sous Chef - Robata Grill & Nikkei Cuisine

About the role

Constance Lemuria, a luxury resort on Praslin Island in Seychelles, is looking for a detail-oriented, collaborative Sous Chef to join its culinary team. Working alongside the Head Chef, the Sous Chef maintains high standards of food quality, kitchen organisation and team performance, with a focus on Robata Grill and Nikkei Cuisine.

Key responsibilities

• Assist the Head Chef in menu planning and recipe development, keeping Nikkei Cuisine consistent and innovative
• Oversee daily kitchen operations, food preparation, cooking techniques and plating
• Manage Robata Grill operations, including charcoal, temperature control and grilling techniques
• Supervise and mentor kitchen staff on Robata Grill, Nikkei Cuisine, food safety and professional kitchen conduct
• Manage kitchen inventory and stock of Japanese and fusion ingredients, coordinating with suppliers
• Enforce food safety and hygiene regulations through regular inspections
• Organise kitchen workflow and train team members on Robata Grill, Nikkei Cuisine and customer service
• Prepare specialty dishes and handle special dietary requests
• Monitor food costs and portion control, and keep records of inventory, food costs and kitchen performance
• Work with front-of-house staff on Robata Grill specials and Nikkei Cuisine offerings

Required profile

• Minimum 5 years of professional culinary experience in a fine dining or upscale restaurant
• Proven experience as a Sous Chef or in a senior kitchen leadership position
• Ability to manage and motivate kitchen staff
• Fluency in English; additional languages are an advantage
• Willingness to work varied shifts, including evenings, weekends and holidays

Required skills

• Food preparation, cooking methods and menu planning
• Food safety, sanitation and kitchen hygiene
• Cost analysis and inventory control (kitchen management systems preferred)
• Culinary certification or formal culinary training preferred