Executive Sous Chef

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.

Position:            Executive Sous Chef

Department:   Culinary

Reports to:       Executive Chef in Charge of F&B ______________________________________________________________________

PURPOSE OF POSITION

To maintain consistently high standards in food quality, preparation, service, kitchen safety and hygiene in the Hotel kitchens.

KEY ROLES & RESPONSIBILITIES

Quality Standards

• Ensure consistency and highest quality in food taste, temperature and presentation
• Ensure the quality and cleanliness of all food displays with maximum creativity

Operations

• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
• Supervise food tasting sessions and guide chefs for new menu implementation
• Attend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as required
• Update menu recipe cards and menu planning for promotions

Training/ Development

• Conduct staff training and on-the-job training on kitchen skills and new menu items
• Guide employee orientation for new hires
• Ensure staff adhere to hotel regulations re: fire, safety and emergency procedures

Cost Control

• Maintain proper controls over purchase orders and requisitions
• Monitor monthly food inventory turnover and slow moving items
• Ensure purchasing, receiving and all storage are efficiently handled
• Review food cost analysis on a daily basis to in line with budget and forecast

Hygiene and Sanitation

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule

Staffing / Human Relations

• Recommend promotions, transfers of staff to various outlets for Executive Chef approval
• Monitor staff schedules for the assigned outlets
• Conduct section / departmental meetings and staff daily briefings
• Manage staff appraisal process
• Responsible for proper efficiency and profitable functioning of the assigned F&B outlets

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred

• Must have strong culinary experience (international preferred)

• Excellent leadership & supervisory skills with a “hands-on” approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

QUALIFICATIONS

• Solid Culinary Knowledge
• Culinary Related Certificates
• Apprenticeship or any other culinary certificate/diploma an advantage

EXPERIENCE

• Minimum 8 years experience in an International Class Hotel with at least 2 years experience in a similar capacity