Sous Chef

About the role

Baystone Boutique Hotel & Spa is looking for an experienced Sous Chef to lead the kitchen of its upscale, adults‑only property in Pointe aux Canonniers. As the second‑in‑command, you will ensure seamless daily operations and uphold the hotel’s high‑end French gastronomy standards.

Key responsibilities

• Manage day‑to‑day kitchen activities and supervise the brigade in the Head Chef’s absence.
• Maintain absolute consistency, cost control, hygiene and safety standards.
• Execute high‑level French gastronomic techniques, upscale plating, and fusion seafood concepts.
• Adapt to boutique‑hotel operational needs with flexibility across all stations.

Required profile

• Degree or diploma in Culinary Arts.
• Proven experience as a Sous Chef or Senior Chef de Partie in a fine‑dining or 5‑star hotel kitchen.
• Strong leadership, ability to train staff under pressure, and professional discipline.
• Preference for candidates residing in the Northern region (transport not provided).
• Fluent in French and/or English.

Required skills

• French Gastronomic Techniques
• Upscale plating
• Fusion Seafood concepts
• International Fusion with premium local flavours
• Advanced food preparation and culinary techniques

What we offer

• Opportunity to work in a luxury boutique hotel environment.
• Exposure to high‑end French and fusion cuisine.
• Collaborative team with a focus on culinary excellence.