Sous Chef (Gastronomy Restaurant)

About the role

The Sous Chef will support the Executive Sous Chef in delivering high‑quality gastronomy at Constance Le Chaland, a luxury resort on Mauritius' south‑eastern coast. This role combines kitchen leadership with hands‑on food preparation in a fast‑paced, high‑pressure environment.

Key responsibilities

• Provide functional direction to kitchen operations and supervise all outlet staff.
• Control costs, manage rosters and ensure maximum Food & Beverage profit.
• Oversee quality, presentation, guest satisfaction, cleanliness and hygiene standards.
• Organise and supervise production, preparation and presentation of all food items.
• Conduct formal and on‑the‑job training sessions for kitchen employees.
• Perform daily inspections of kitchen areas, cold rooms and equipment.

Required profile

• Middle or secondary education with additional training or certificates preferred.
• Minimum 3 years experience in the hotel industry, preferably in a luxury resort.
• At least 1 year in a similar supervisory kitchen position.
• Food handler certificate (mandatory).

Required skills

• Self‑motivated and proactive with strong organisational abilities.
• Great attention to detail and ability to work under high pressure.