Executive Chef

Description

Between the tropical vegetation and the iconic granite boulders, Cheval Blanc Seychelles unveils a contemporary Maison nestled on Anse Intendance, the Seychelles’ most beautiful bay.​

Curled up on the beach or perched on the hillside, 52 villas have been imagined by architect Jean-Michel Gathy. And out of sight, on the beach facing the turquoise horizon, a 5-bedroom exclusive villa embodies the quintessence of Cheval Blanc Art de Recevoir.​

Culinary art is celebrated through five creative scenes: Mizumi, the Asian restaurant by the lake, Vivamento, the vibrant Italian pool-side bar, Sula, the feet-in-the-sand beach club, and Cheval Blanc’s signature concepts, Le 1947 French gastronomic restaurant and Le White cosmopolitan restaurant. ​

This peaceful retreat also boasts a collection of wellness rituals by Guerlain at the Cheval Blanc Spa, a swimming pool, a fitness centre, a surf simulator and two tennis and padel courts. Little ones are invited to enter a world of amazement at Le Carrousel kids’ club while our Ambassadeurs craft memorable bespoke experiences for each and every guest.

Les missions

We are seeking to recruit an Executive Chef to assist the Director of Culinary in overseeing the culinary operations of the Maison, by Managing kitchen team, supervising food preparation, and ensuring high-quality dishes are delivered to provide a memorable dining experience and maintaining the kitchen's efficiency and quality standards.

• Team Management and Development
• Promotion & Merchandising:
• Objectives Management:
• Quality Control:
• Logistics:
• Financial and Administration
• Policies and Procedures
• Health and Safety
• Human Resources (in the absence of the Director of Culinary)

Profil

We are looking for:  College level in culinary and catering, or a related field, or equivalent experience. A minimum of 5 years of experience as an Executive Chef or similar role in a high-end hotel or resort. Strong knowledge of culinary techniques, including recipe development, testing, and quality control. Demonstrated ability to manage and mentor a team of chefs and support staff, including hiring, training, scheduling, and supervising staff. Well equipped with HACCP process. Excellent communication, leadership, and team management skills. Strong analytical and problem-solving skills, with the ability to think strategically and make sound business decisions. Proficiency in Microsoft Office. Ability to work flexible hours and manage multiple priorities in a fast-paced environment. Excellent command of English, both written and spoken, are essential.

Informations complémentaires

We offer the following benefits to all our Ambassadors: 

• Service Charge ​
• Accommodation provided for Expatriates ​
• Meal coverage at the staff restaurant​
• Uniforms provided and laundered 

Perspectives d'évolution

We offer the following benefits to all our Ambassadors: 

• Service Charge ​
• Accommodation provided for Expatriates ​
• Meal coverage at the staff restaurant​
• Uniforms provided and laundered