Chef de Cuisine – Creole & International Cuisine

We are seeking a talented and experienced Chef de Cuisine to lead our kitchen operations at a
high-end resort in Seychelles. The ideal candidate is a local chef with deep expertise in Creole
cuisine, combined with international fine-dining experience at the highest level. This role
requires creativity, leadership, and a passion for delivering exceptional culinary experiences
that reflect both local heritage and global standards.

RESPONSIBILITIES:

• Lead and manage all kitchen operations, ensuring excellence in food quality, presentation,
  and consistency
• Develop and execute menus that showcase authentic Seychellois Creole cuisine while
  incorporating international influences
• Maintain the highest standards of hygiene, food safety, and kitchen organizationSupervise, train, and inspire a diverse culinary team
• Collaborate with resort management to create unique dining experiences for guests
• Manage food cost, inventory, and supplier relationships, with a focus on fresh, local
  ingredients
• Ensure smooth coordination with front-of-house teams to deliver outstanding guest
  service
• Stay updated on global culinary trends and integrate them where appropriate.

Living and working on an Island

Begin each day in one of the world’s most prestigious island destinations, where five-star hospitality meets exceptional natural beauty.

This is a rare opportunity to work within a globally recognised private island resort in the Seychelles, renowned for its service standards and conservation ethos. A role here offers more than a job — it’s a chance to refine your skills, grow your career in luxury hospitality, and gain experience that will set you apart on an international stage.

EXPERIENCE & QUALIFICATIONS:

• Formal culinary training or equivalent professional experience
• Minimum of 5–10 years in professional kitchens, including senior leadership roles
• Experience working in luxury hospitality environments

 

LANGUAGES:

• English: Excellent verbal and written communication skills are required.
• Proficiency in German, Spanish, French, Russian is a significant advantage given our
  international demographic.

 

Candidate Profile:

•  Seychellois (local) chef with strong knowledge of traditional Creole cuisine.
•  Proven experience as Chef de Cuisine or Head Chef in luxury resorts or fine-dining
  establishments
• Proven track record of international experience at a high level (e.g., Michelin-starred
  restaurants or 5-star hotels)
• Strong leadership and team development skills.
• Creative and detail-oriented with a passion for innovation.
• Expertise in Creole cuisine and seafood-focused menus
• Solid understanding of international culinary techniques and trends
• Knowledge of food safety standards and kitchen best practices
• Excellent organizational and cost-control skills.
• Ability to thrive in a high-pressure, guest-focused environment.

 

PREREQUISITES:

The successful candidate will:

• Lead by example with professionalism, integrity, and respect.
• Demonstrate cultural awareness and sensitivity.
• Thrive under pressure in a dynamic and multicultural environment.
• Be hands-on and detail oriented.

 

HUMAN RESOURCES INTERACTIONS:

• Communicate clearly and constructively regarding compliance issues across all levels.
• Address employee concerns in a professional and solution-oriented manner.
• Maintain awareness of HR policies and employment practices.
• Adhere to punctuality and demonstrate a clean, safe working style.
• Work independently and collaboratively as required.

 

This job description is subject to evolution as operational needs arise during the pre-opening
and post-opening phases. Quarterly performance reviews will include updates on
responsibilities and expectations.

Jubilee Personnel Services Ltd acts as an employment agency for permanent recruitment and an employment business for the supply of temporary workers.