Sous Chef – Italian Cuisine – (in English)

Located on the famous Baie Lazare, in the exclusive south-end of Mahé Island, Kempinski Seychelles Resort Baie Lazare offers guests round-the-clock expertise, dedication and unmatched Creole hospitality in dazzling surroundings of untouched, natural beauty. This beachfront paradise, nestled in a secluded bay at the foothills of a magnificent mountain range, offers a private haven for romantics at heart, an activity-packed family getaway or the perfect destination for corporate gatherings and events

Sous Chef – Italian Cuisine

The incumbent in this position is under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.

Key Responsibilities:

• Assist with organizing special events and special food promotions.

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.

• Maintain a hygienic kitchen and personal hygiene.

• Clean the kitchen and equipment.

• Work with Superior and Human Resources Manager to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.

• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.

• Provide input for probation and formal performance appraisal discussions in line with company guidelines.

• Approve leave after considering hotel occupancy.

• Work with superior in the preparation and management of the department’s budget.

• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

• Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Desired Skills & Qualifications:

• 2 years’ experience as a Sous Chef

• Preferably in a five star hotel

• English – excellent oral and written skills

• Awareness of OH&S policies

• People Oriented

• Passionate for European luxury

• Entrepreneurial

• Straightforward

• Team oriented

• Motivational

• Planning/ Organization

• Problem solving & Decision making 

• Adaptability/ Flexibility

• Concern for quality

• Results oriented

• Cross cultural sensitivity

• Customer service orientation

• Listening and Communication Skills

• Friendly and caring

• Analytical thinking