Sous Chef - Fine Dining

Constance Ephelia is a beautiful resort located on the island of Mahé in Seychelles, surrounded by stunning beaches and tropical nature. We offer a dynamic and supportive work environment where team spirit, personal growth, and service excellence come together. Join our passionate team and be part of a company that values people and creates memorable experiences every day.

Constance Ephelia, located in the stunning Seychelles, is seeking an experienced and accomplished Sous Chef to join our fine dining culinary team. As Sous Chef, you will be instrumental in maintaining the highest standards of gastronomy whilst supporting the Executive Chef in delivering exceptional dining experiences. This is a permanent position for a culinary professional who combines technical excellence with strong leadership capabilities and a passion for innovative cuisine.

Responsibilities

Assist the Executive Chef in menu development, recipe creation, and culinary innovation, ensuring alignment with fine dining standards and seasonal ingredient availability; Oversee daily kitchen operations, including food preparation, cooking techniques, and plating to maintain consistency and excellence across all dishes; Supervise and mentor kitchen staff, providing guidance on technique, food safety protocols, and professional development; Manage food quality control, portion consistency, and presentation standards in accordance with fine dining expectations; Maintain meticulous attention to detail in all aspects of food preparation, from mise en place to final plate presentation; Coordinate with the Executive Chef on inventory management, food costing, and supplier relationships; Ensure strict adherence to food safety regulations, hygiene standards, and kitchen safety protocols • Lead by example, demonstrating professionalism, decisiveness, and collaborative spirit within the kitchen brigade; Adapt creatively to local and seasonal ingredient sourcing whilst maintaining culinary excellence; Contribute to continuous improvement initiatives and kitchen efficiency optimisation

Requirements

Minimum 3 years' professional experience in fine dining kitchen environments; Diploma or certification in Culinary Arts or a related field.; Proven experience as a Sous Chef or senior Chef de Partie in a Michelin-standard or equivalent establishment; Advanced culinary knowledge encompassing classical and contemporary cooking techniques; Michelin exposure &/ or award-winning restaurant background; Exceptional knife skills and proficiency with professional kitchen equipment; Strong understanding of food safety, hygiene standards, and kitchen safety protocols; Demonstrated ability to manage and motivate kitchen teams effectively; Excellent organisational skills with meticulous attention to detail; Creative mindset with ability to contribute to menu innovation and development; Knowledge of food costing, inventory management, and kitchen budgeting; Experience working with diverse, international cuisines; Ability to work under pressure in a fast-paced environment whilst maintaining composure and decisiveness; Strong communication and interpersonal skills with a collaborative approach; Flexibilityand adaptability, particularly regarding ingredient sourcing in island locations; Food Safety certification or equivalent qualification (desirable); Experience in luxury hospitality or resort environments (desirable)