Japanese – Junior 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:          Japanese Nikkei Junior Sous Chef

Department:  Culinary

 Reports to:      Sous Chef/Chef De Cuisine ______________________________________________________________________

PURPOSE OF POSITION

Dynamic and creative Junior Sous Chef specializing in Japanese Nikkei cuisine — a fusion of traditional Japanese techniques with Peruvian ingredients and flavors. Skilled in executing high-volume service while maintaining precision, consistency, and refined presentation. Adept at supporting the Sous and Chef de Cuisine in food preparation, kitchen leadership, training, and menu innovation. Passionate about Nikkei culinary heritage, seasonal produce, and delivering elevated guest experiences.

KEY ROLES & RESPONSIBILITIES

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
• Update menu recipe cards and menu planning for promotions

Core Competencies

• Nikkei cuisine execution (e.g., tiradito, ceviche, causa, sushi rolls with Peruvian flavors)
• Japanese cooking techniques: sushi, sashimi, tempura, donburi, robata
• Knife skills & fish fabrication
• Kitchen operations & inventory control
• https://careers.accor.com/global/en/job/japanese-junior-sous-chef-in-raffles-seychelles-baie-ste-anne-seychelles-jid-87157