JUNIOR SOUS CHEF, ASIAN CUISINE

Ultra-Luxury Island Resort • Seychelles • USD $2,000 per month + Service Charge

ABOUT THE ROLE

We are searching for a skilled and passionate Junior Sous Chef specializing in Asian cuisine for an ultra-luxury private island resort in the Seychelles. This role places a strong emphasis on Japanese cuisine and advanced sushi techniques, complemented by solid knowledge of Thai and Southeast Asian flavours. Working alongside senior culinary leadership, you will help elevate the resort's Asian dining program to world-class standards.

WHAT YOU'LL DO

• Lead and manage the Asian cuisine section with a strong focus on sushi, raw bar preparation, and Japanese techniques
• Execute advanced sushi preparations, including nigiri, sashimi, maki, and omakase-style service with precision and consistency
• Contribute to menu development across Japanese, Thai, and Southeast Asian cuisines
• Maintain exceptional presentation standards aligned with ultra-luxury dining expectations
• Ensure the highest standards of fish handling, sourcing, storage, and raw seafood safety
• Supervise and mentor junior chefs, supporting skill development and service consistency
• Enforce strict HACCP compliance and food safety standards at all times
• Assist with stock management, waste reduction, and cost control

WHAT YOU BRING

• Minimum 3 to 5 years of experience in high-end kitchens with a specialisation in Asian cuisine
• Advanced sushi expertise is essential, including knife skills, fish butchery, rice preparation, and seasoning techniques
• Strong knowledge of Thai cuisine and additional exposure to Vietnamese or Korean cuisines
• Experience in Michelin-starred restaurants, 5-star hotels, or luxury resort environments strongly preferred
• Fluent in English; proficiency in French, Japanese, Thai, or other Asian languages is a strong advantage
• Passionate about authenticity, precision, and innovation in Asian gastronomy
• Formal culinary training or equivalent professional experience

WHAT'S OFFERED

• USD $2,000 per month plus service charge when in operation
• 13th month payment
• Line accommodation provided
• Staff meals included
• Exposure to international culinary expertise and mentorship at an ultra-luxury destination

A food portfolio is required with your application. Please ensure this is included when submitting your resume.