Constance Lemuria, nestled in the heart of Praslin Island in Seychelles, offers a luxurious yet welcoming environment surrounded by pristine nature. Our strength lies in our dedicated team, united by a shared passion for service and excellence. At Lemuria, you’ll be part of a supportive, professional, and inspiring workplace where you can grow and thrive every day

Constance Lemuria, a luxurious resort in the Seychelles, is seeking a talented and passionate Sous Chef to join our culinary team. As the second-in-command in our kitchen, you will play a crucial role in delivering exceptional dining experiences to our discerning guests while supporting the Executive Chef in daily operations.

• Assist the Executive Chef in menu planning, development, and implementation
• Oversee daily kitchen operations, ensuring high standards of food quality and presentation
• Manage and train kitchen staff, fostering a positive and productive work environment
• Ensure compliance with food safety and sanitation regulations
• Collaborate with the purchasing team to maintain optimal inventory levels
• Participate in food cost control and budget management
• Create innovative dishes that showcase local Seychellois flavors and international cuisine
• Assist in coordinating special events and themed dining experiences
• Maintain excellent communication with front-of-house staff to ensure seamless service
• Step in for the Executive Chef when necessary

• Culinary degree or diploma from a recognized culinary institution
• Minimum 3-5 years of experience in a high-end restaurant or luxury resort kitchen
• Proven track record in a leadership role within a professional kitchen
• Advanced knowledge of culinary techniques, food safety, and sanitation practices
• Strong understanding of Seychellois and international cuisines
• Excellent menu planning and development skills
• Proficiency in kitchen equipment operation and maintenance
• Strong inventory management and cost control abilities
• Outstanding leadership, communication, and team management skills
• Ability to work efficiently in a fast-paced, high-pressure environment
• Food safety certification (e.g., ServSafe)
• Fluency in English; knowledge of French or Creole is a plus
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary excellence and commitment to delivering exceptional guest experiences