🌴 Chef De Cuisine Wanted — Lead a Michelin-Calibre Fine Dining Table, Seychelles

🍽 Opportunity Constance Ephelia, a beachfront resort on the island of Mahé, is looking for a Chef De Cuisine to take creative and operational command of its fine dining restaurant — the kind of seat built for a chef who wants their name attached to the destination table on the property, not just another outlet on the resort map. The role calls for genuine menu authorship: blending local Seychellois ingredients and international technique, then backing that vision with everything from menu engineering to sourcing relationships with local farmers, so the day-to-day is as much about building a food program as running a kitchen. 👨‍🍳 Role & Responsibilities Develop and run menus that fuse local and international flavours in line with the resort's culinary identity Lead, mentor, and train a multicultural culinary team, with real accountability for their professional growth Hold food quality, presentation, and service to fine dining standard on every plate, every service Manage food cost, inventory, and kitchen operations for efficiency and profitability Partner with the F&B team on special events and unique dining experiences Run tastings and quality checks to keep consistency airtight across the menu Handle allergen-free and lifestyle-specific dietary requests without compromising the dining experience Build direct relationships with local farmers and suppliers for the freshest possible ingredients Represent the restaurant at culinary events and competitions, and contribute to the resort's food-focused social content and photography 🌎 ChefJobs Abroad Analysis Mahé is Seychelles at its most liveable — granite peaks dropping straight into turquoise water, a slower Indian Ocean pace than the more built-up resort islands nearby, and enough local infrastructure (unlike a remote Maldivian atoll) that days off actually mean somewhere to go. Constance Ephelia's scale gives a Chef De Cuisine something rarer than most resort fine dining posts: a genuine platform for Michelin-level technique with real support from procurement and sustainability teams, in a company that talks seriously about internal mobility across its wider hospitality group. This is the right move for a Sous Chef or CDP at a Michelin-recognised kitchen who's ready to run the pass themselves, especially if what they actually want next is less "bigger city, bigger brigade" and more creative ownership somewhere the ingredients and the scenery both do some of the work for you. ✅ Best Fit Chefs with Michelin star kitchen experience who are ready to move from supporting a vision to setting one Chefs who want real input on sourcing — not just a supplier list handed down from procurement Leaders who enjoy training and building team culture, not just running service Chefs confident representing a restaurant publicly, at competitions and in marketing content Chefs who want island living with more social infrastructure than an ultra-remote atoll posting offers Not a fit for chefs who want a hands-off, execution-only role — this one expects menu authorship