Executive Sous Chef- Fine Dining

We are seeking an experienced and accomplished Executive Sous Chef to join our culinary team at Constance Ephelia, Seychelles. This is a prestigious position within our fine dining establishment, where you will play a pivotal role in maintaining the highest standards of culinary excellence. Working alongside our Executive Chef, you will oversee kitchen operations, lead our culinary team, and ensure the consistent delivery of exceptional cuisine in a luxury resort environment.

• Lead and manage all aspects of kitchen operations, ensuring adherence to fine dining/Michelin standards and food safety protocols
• Oversee food preparation, cooking techniques, and plating to maintain consistency and quality across all dishes
• Develop and refine menus in collaboration with the Executive Chef, incorporating seasonal ingredients and contemporary culinary trends
• Train, mentor, and supervise kitchen staff, fostering a culture of excellence and continuous professional development
• Manage kitchen inventory, stock rotation, and food costing to optimise efficiency and minimise waste
• Maintain strict hygiene and sanitation standards throughout the kitchen, ensuring compliance with all health and safety regulations
• Monitor and control food quality, presentation, and portion sizes to uphold the resort's reputation
• Coordinate with front-of-house teams to ensure seamless service delivery and guest satisfaction
• Manage kitchen equipment maintenance and troubleshoot operational challenges
• Conduct regular appraisals and provide constructive feedback to kitchen team members
• Adapt menus and operations to accommodate guest dietary requirements and preferences
• Establish and maintain relationships with key suppliers, ensuring consistent sourcing of premium ingredients and optimal value for money
• Develop kitchen rosters and manage staff scheduling to ensure adequate coverage during service periods and special events
• Lead culinary innovation initiatives and oversee the testing and implementation of new dishes and techniques to enhance the dining experience
• Manage crisis situations and operational challenges during service, demonstrating strong problem-solving abilities and maintaining composure under pressure