Recent Notifications

You have no new notifications

Sous Chef

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

Works with the Executive Chef, Executive Sous and Chef De Cuisine to produce diversified menus in accordance with the restaurant's policy and vision.


• Provides functional assistance and direction to the kitchen operation as assigned.

• Assists the Outlet Chef in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum Food and Beverage department profit is achieved.

• Establish the rota for the staff

• Assists the Outlet Chef in controlling and analyzing, on an on-going basis, the following:

  1. Quality levels of production and presentation in their respective areas.
  2. Guest satisfaction
  3. Cleanliness, sanitation, and hygiene.
  4. Ensures optimum performance in all of the above areas as assigned.

• Assists the Outlet Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.

• Assists in maintaining effective employee relations.

• Assists with Banqueting when required.

• Assists the Outlet Chef in conducting formal and on-the- job training sessions for kitchen employees.

• Assists the Outlet Chef in the completion of market lists in accordance with Ephelia quality and quantity standards. Checks perishable food items received for quantity and quality standards.

• Informs on a daily basis the Outlet Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef's action.

• Assists the Outlet Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.

• Provides hands on supervision and assistance in all Kitchen areas assigned by Chef

• Performs related duties and special projects as assigned.

Candidate Requirements :

  • A Culinary Diploma/degree from a recognised hospitality school preferred
  • Minimum 3-4 years experience in culinary operations.
  • Experience in a fine dining restaurant as a Sous Chef/Senior Chef De Partie within a 5-star Hotel environment together with a suitable experience in leadership is essential in this role.
  • The level of service given while focusing intensely on the guest satisfaction
  • Effective communication skills and pleasant personality are a must
  • Be fully conversant with all health and safety and hygiene procedures
  • Experience working in a multi-cultural environment.
  • Organized and well planned.
  • Able to work with speed and efficiency throughout maintaining positive attitude.

Please note: You should never need to provide bank account details or any other financial information, or make any form of payment, when applying for a job. If you are ever asked to do this by a recruiter on our site please contact us with the advertiser's company name and the title of the job vacancy.