Additionalinformation

Additional Information

Companydescription

Company Description

Constance Lemuria, nestled in the heart of Praslin Island in Seychelles, offers a luxurious yet welcoming environment surrounded by pristine nature. Our strength lies in our dedicated team, united by a shared passion for service and excellence. At Lemuria, you’ll be part of a supportive, professional, and inspiring workplace where you can grow and thrive every day

Jobdescription

Job Description

Constance Lemuria, Seychelles is seeking a detail-oriented and collaborative Sous Chef to join our culinary team as a key member of our restaurant operations, with a specialization in Robata Grill and Nikkei Cuisine. In this role, you will work alongside the Head Chef to maintain the highest standards of food quality, kitchen organization, and team performance. The successful candidate will demonstrate exceptional culinary skills, strong leadership abilities, and a commitment to delivering outstanding dining experiences in our luxury resort environment.

• Assist the Head Chef in menu planning and recipe development with expertise in Nikkei Cuisine, ensuring consistency with established culinary standards and innovative fusion techniques
• Oversee daily kitchen operations, including food preparation, cooking techniques, and plating to ensure all dishes meet quality and presentation expectations, with particular attention to Robata Grill and Nikkei Cuisine standards
• Manage Robata Grill operations, including proper charcoal management, temperature control, and grilling techniques to achieve authentic flavors and optimal results
• Supervise and mentor kitchen staff members on Robata Grill techniques, Nikkei Cuisine preparation methods, food safety protocols, and professional kitchen conduct
• Manage kitchen inventory, monitor stock levels of specialty Japanese and fusion ingredients, and coordinate with suppliers to ensure adequate availability of supplies specific to Robata Grill and Nikkei Cuisine
• Maintain strict adherence to food safety and hygiene regulations, conducting regular inspections and implementing corrective measures as needed
• Organize and coordinate kitchen workflow to optimize efficiency across all stations, including the Robata Grill section, and ensure timely service during all meal periods
• Train and develop team members on Robata Grill operations, Nikkei Cuisine culinary techniques, kitchen procedures, and customer service excellence
• Prepare specialty Nikkei Cuisine dishes and Robata Grill items with precision and professionalism, handling special dietary requests while maintaining authentic preparation methods
• Monitor food costs and portion control to support profitability while maintaining quality standards for premium ingredients used in Robata Grill and Nikkei Cuisine
• Collaborate with front-of-house staff to ensure seamless communication regarding Robata Grill specials and Nikkei Cuisine offerings for exceptional guest experiences
• Maintain detailed records of inventory, food costs, and kitchen performance metrics specific to Robata Grill and Nikkei Cuisine operations

Qualifications

• Minimum 5 years of professional culinary experience in a fine dining or upscale restaurant environment
• Proven experience as a Sous Chef or in a senior kitchen leadership position
• Comprehensive knowledge of food preparation techniques, cooking methods, and culinary best practices
• Strong understanding of food safety, sanitation standards, and kitchen hygiene protocols
• Demonstrated ability to manage and motivate kitchen staff effectively
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Proficiency in menu planning, recipe development, and cost analysis
• Strong attention to detail with a commitment to consistency and quality in food presentation
• Ability to work collaboratively with team members and communicate effectively across all levels
• Experience with kitchen management systems and inventory control software (preferred)
• Knowledge of international cuisine and tropical ingredients (preferred)
• Culinary certification or formal culinary training (preferred)
• Fluency in English; additional language skills are advantageous
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required by resort operations