Pastry Sous Chef

About the role

The Pastry Sous Chef will lead the creation and execution of high‑quality desserts and pastries for Constance Le Chaland, a luxury resort on Mauritius' south‑eastern coast. You will ensure the pastry shop operates flawlessly, maintaining hygiene standards and inspiring a motivated team.

Key responsibilities

• Develop, test, and present new dessert and pastry recipes.
• Maintain cleanliness of the pastry shop and all baking equipment, complying with food hygiene regulations.
• Supervise, train, and motivate pastry cooks across all outlets.
• Plan production schedules, manage stock, and control food costs.
• Coordinate preventive maintenance with the hotel’s Maintenance Manager.
• Participate in management meetings and report on pastry operations.

Required profile

• Minimum 3 years of experience in a hotel pastry department, preferably in a luxury resort.
• Food handler certificate (mandatory) and secondary education; additional culinary training is a plus.
• Strong leadership, organizational, and time‑management abilities.
• Ability to work under pressure in a fast‑paced environment.

Required skills

• Expertise in pastry arts and culinary techniques.
• Knowledge of food hygiene and safety regulations.
• Creativity in dessert design and presentation.

What we offer

• A collaborative, family‑spirit work environment focused on well‑being and career development.
• Opportunities for international career growth within a renowned luxury hospitality group.
• Commitment to sustainability and a supportive, culturally diverse workplace.