Executive Sous Chef

About the role

Four Seasons Resort Seychelles on Desroches Island is seeking a talented and creative Executive Sous Chef to support the Executive Chef in overseeing culinary operations across multiple venues, including restaurants, bars, beach club, banqueting, 24‑hour room service and an employee restaurant.

Key responsibilities

• Assist in leading daily culinary operations for three restaurants, bars, beach club, banquets, 24‑hour room service and employee dining.
• Select, manage, and develop culinary team talent.
• Plan and develop menus for all outlets.
• Control food costs and manage budgeting and purchasing decisions.
• Oversee banquet event planning and execution.
• Ensure hygiene, sanitation and food safety standards are met.
• Implement policies, inventory control and cost‑control measures.

Required profile

• Proven experience in a senior sous‑chef or executive sous‑chef role within a luxury hotel or resort.
• Strong leadership and team‑development abilities.
• Creative culinary mindset with a focus on high‑quality guest experiences.

Required skills

• Menu development
• Food cost management
• Banquet event planning
• Hygiene and sanitation compliance
• Budgeting and purchasing
• Inventory control
• Culinary team leadership

What we offer

• Opportunity to work in a unique, private island resort setting.
• Collaboration with an international luxury hospitality brand.
• Professional growth within Four Seasons’ global network.