Sous Chef 112 views

Bravo! Restaurant Seychelles is seeking applications for the position of Sous Chef.

The successful candidate will work closely with the Head Chef, Kitchen Manager and Food & Beverage Manager to ensure the efficient operation of the kitchen while maintaining the highest standards of food quality, hygiene, service, and cost control.

Job Description

Duties & Responsibilities

• Assist in the daily management and supervision of kitchen operations.
• Supervise meal preparation and food production to ensure consistency, quality and timely service.
• Oversee designated areas including storerooms, provision areas and food and beverage outlets.
• Ensure compliance with all food safety, hygiene and sanitation standards in accordance with company policies and local health regulations.
• Review all incoming products to ensure freshness and quality standards are met.
• Assist with ordering, receiving and controlling stock levels.
• Monitor portion control, food preparation and waste management to assist in maintaining food cost targets.
• Perform general kitchen duties including portioning, weighing, filleting, deboning and preparation of food products.
• Complete daily production sheets and maintain accurate records.
• Check food for taste, consistency, quality and presentation prior to service.
• Assist with monthly and mid-month stock takes.
• Assist with menu planning, special events and development of new menu items and daily specials.
• Manage the kitchen pass during lunch and dinner service when required.
• Prepare operational reports relating to food control, staff performance and sales as required.
• Lead and motivate the kitchen team in the absence of the Head Chef.
• Work cooperatively with colleagues and management to ensure a productive and professional working environment.

Benefits

Terms of Employment

• Full-time position.
• Six-day work week with one day off. Flexible and available to work, evenings, weekends and Public holidays as per restaurant requirements
• Salary commensurate with qualifications and experience.

Job Requirements

Requirements

• Minimum 10 years’ experience as a Chef and a minimum of 4 years’ experience as a Sous Chef within a busy à la carte restaurant environment.
• Diploma in Hotel Management, Food Technology or equivalent professional culinary qualification.
• Strong knowledge of food production, kitchen operations and cost control procedures.
• Experience with stock management, ordering systems and inventory control.
• Sound understanding of food safety and hygiene regulations.
• Strong leadership and team management skills.
• Ability to perform effectively in a fast-paced, high-pressure environment.
• Excellent organizational and communication skills.
• Trustworthy, reliable and highly professional.
• Passionate about hospitality and delivering exceptional food quality and guest experiences.
• Ability to work evenings, weekends and public holidays as required.

How To Apply

Interested candidates should Sign-up or login to apply now or Applications should include a detailed CV, references and relevant certificates.

Please submit applications to: [email protected]

Applications close: 4th July 2026

Telephone: +248 250 8020

Note:

In order to increase your chances of a successful selection, kindly ensure that your application is complete and that all relevant information such as your qualifications have been provided with your application.   Otherwise, the Employer reserves the right not to consider your application for selection.