Job Description

Company Description

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.

Job Description

Position: Asian Sous Chef

Department: Culinary

Reports to: Chef de Cuisine ______________________________________________________________________

PURPOSE OF POSITION

The Sous Chef – Asian (Chinese Cuisine) supports the Chef de cuisine in leading and managing the Asian kitchen operations, ensuring authentic Asian Chinese dishes are prepared to the highest standards of quality, consistency, hygiene, and profitability. The role includes supervising the team, maintaining food cost control, and delivering exceptional guest experiences.

KEY ROLES & RESPONSIBILITIES

Culinary Leadership

• Supervise daily operations of the Chinese Asian kitchen.
• Ensure authentic preparation of regional Chinese dishes (Cantonese, Sichuan, Beijing, etc.).
• Maintain consistency in flavor, texture, and presentation.
• Assist in menu planning, seasonal updates, and specialty promotions.
• Develop modern presentations while respecting traditional techniques.

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

Required Skills & Qualifications

• Minimum 3–5 year experience in Chinese cuisine.
• Previous experience as Sous Chef or strong Chef de Partie ready for promotion.
• Expertise in:
• Wok cooking techniques
• Dim sum preparation
• Roasting (Peking Duck, BBQ meats)
• Sauce preparation and Chinese stocks
• Strong knowledge of regional Chinese flavor profiles.
• Experience in high-volume or luxury hotel environment preferred.
• Strong leadership and team management skills.
• Knowledge of food cost control and budgeting.
• HACCP certified.
• English communication skills required; Mandarin/Cantonese is an advantage.