Chef de Cuisine - Creole

CHEF DE CUISINE, CREOLE
Seychelles | $3,000 USD Net per Month | Plus a 13th cheque

 

POSITION OVERVIEW
We are looking for a passionate and accomplished Chef de Cuisine to lead the resort's Creole dining concept and bring authentic, ingredient-driven cuisine to life in a stunning island setting. This is a senior culinary leadership role for a chef who possesses deep expertise in Creole cooking traditions, a strong sense of culinary identity, and the ability to lead a kitchen team with confidence and creativity. The ideal candidate will celebrate local flavors, seasonal produce, and cultural heritage through every dish served.

 

 

• Lead all culinary operations for the resort's Creole dining outlet, ensuring consistency, quality, and authenticity across every service
• Design and evolve a menu rooted in Creole culinary traditions, incorporating local and seasonal ingredients from the Seychelles
• Supervise, mentor, and develop the kitchen brigade, maintaining high standards of technique, presentation, and professionalism
• Collaborate with the Executive Chef and culinary leadership team on overall menu strategy and special dining experiences
• Manage kitchen operations including mise en place, scheduling, inventory control, and food cost management
• Build relationships with local suppliers to source the finest fresh, seasonal, and sustainable ingredients
• Ensure full compliance with food safety, hygiene, and sanitation standards throughout the kitchen
• Contribute to the resort's culinary identity by introducing creative Creole-inspired concepts for events and seasonal programming

 

• Formal culinary training from a recognized institution
• Proven experience as a Chef de Cuisine or senior chef with a specialization in Creole, Indian Ocean, or related regional cuisine
• Deep knowledge of Creole culinary traditions, flavor profiles, techniques, and ingredient sourcing
• Strong leadership skills with experience managing and developing a kitchen team in a luxury hospitality environment
• A creative and culturally respectful approach to menu development, with the ability to honor tradition while elevating presentation
• Solid understanding of food cost management, inventory control, and kitchen administration
• Knowledge of food safety regulations and HACCP principles
• Experience in the Indian Ocean region or island resort environment is a strong advantage

 

• Salary: $3,000 USD net per month
• Plus a 13th cheque
• Housing provided
• Meals on site provided
• Health insurance provided
• Annual flights home provided
• Please note: gratuity and service charge are not applicable during the first year of employment