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.

Position:          Japanese Nikkei Junior Sous Chef

Department:  Culinary

 Reports to:      Sous Chef/Chef De Cuisine ______________________________________________________________________

PURPOSE OF POSITION

Dynamic and creative Junior Sous Chef specializing in Japanese Nikkei cuisine — a fusion of traditional Japanese techniques with Peruvian ingredients and flavors. Skilled in executing high-volume service while maintaining precision, consistency, and refined presentation. Adept at supporting the Sous and Chef de Cuisine in food preparation, kitchen leadership, training, and menu innovation. Passionate about Nikkei culinary heritage, seasonal produce, and delivering elevated guest experiences.

KEY ROLES & RESPONSIBILITIES

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
• Update menu recipe cards and menu planning for promotions

Core Competencies

• Nikkei cuisine execution (e.g., tiradito, ceviche, causa, sushi rolls with Peruvian flavors)
• Japanese cooking techniques: sushi, sashimi, tempura, donburi, robata
• Knife skills & fish fabrication
• Kitchen operations & inventory control
• Plating & presentation with fusion aesthetic
• 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
• Team leadership & staff coaching
• Service coordination for à la carte and banquets

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
• 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

General

• Communicate with Sous Chef on guest-related activities and comments, solving any problems directly, efficiently and effectively to the best of his/her judgment
• Develop good and efficient coordination among staff for a smooth running operation
• Prevent the damage or loss of kitchen property; train staff in the care and maintenance of equipment and report breakdown of equipment and follow up on repairs
• Coordinates with all other kitchen departments and hotel staff to ensure products and service meet Raffles Standards

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English. 
• Knowledge of other languages and basic understanding of local language preferred
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

QUALIFICATIONS

• Completed an internationally recognized apprenticeship, culinary school or certified training program

EXPERIENCE

• Minimum 7 years experience in culinary field with at least 5 years experience in an International Class Hotel or High-Volume Operation of  5-star Caliber
• Good knowledge of Japanese Nikkei